Welcome spring with these bow tie cookies with strawberry jam. They are little poppable tasty treats. Everyone will be eating these one after another after another.
These bow tie cookies are tiny little bundles of cream cheese dough filled with strawberry jam and dusted with confectioners' sugar. They are the perfect size for sharing too.
These bow ties are a fun little dessert to serve as part of a buffet, for a baby or wedding shower, or a tea. The cookies are super soft and tender and get their sweetness from the jam filling. They take a little bit of time to make, but the resulting cookies are worth it.
Ingredients in These Bow Tie Cookies:
Cream Cheese and Unsalted Butter: Softened.
Salt.
Unbleached All-Purpose Flour.
Jam or Preserves: I used strawberry jam, but you can use another flavor such as apricot or raspberry. I don't recommend using jelly as it will melt too much.
Egg: For sealing the tips of the dough closed before baking.
Confectioners' Sugar: For dusting.
Note: There isn't any sugar in the cookie dough. they get their sweetness mostly from the jam and a little bit from the sprinkle of confectioners' sugar at the end.
Process to Make These Cookies:
First, make the dough by beating together the cream cheese, butter, and salt until fluffy. Then, gradually beat in the flour on medium low until you have a smooth dough.
Turn the dough out onto a parchment lined work surface and from the dough into a square and divide it into fourths and wrap each square in plastic wrap and refrigerate at least four hours or overnight.
When ready to assemble and bake the cookies, line four baking sheets with parchment and heat the oven to 400 degrees F.
Then, roll the squares out to 1/8 inch thick and cut the dough into 2 inch squares. Dollop a half teaspoon of the jam in the center of the dough and fold two opposite corners of the squares over the jam and seal them in the middle with the egg.
Bake the cookies for about 10 to 12 minutes and then cool them on a wire rack. Finally, sprinkle them with confectioners' sugar.
Equipment You May Need:
For rolling out dough to a specific thickness, I really like working with a rolling pin with thickness rings. The one I have has rings that range from 1/16 inch to 3/8 inch. You can use your favorite rolling pin to start the process if you like and then finish with the the rolling pin with the thickness rings.
Notes:
When I first made these cookies, I was worried about the cookies not holding their shape and opening up while baking. Fortunately, the cookies held together until the last baking sheet.
The difference from what I could tell was that the last baking sheet was made with dough from the scraps I had gathered and rerolled and cut. While I had placed the dough back into the refrigerator to chill, perhaps not enough. It was only about five cookies, so I just used them for taste testing.
In the future, I might try chilling the shaped cookies before baking.
Welcome to the first day of #SpringSweetsWeek hosted by Hezzi D's Recipe Box! I hope you'll give all of these wonderful recipes a try!
Spring Sweets Week Recipes:
- Strawberry Pop Tart Cookie Bars by Hezzi-D's Recipe Box
- Napoleon with Fresh Berries by A Day in the Life on the Farm
- Strawberry Lemon Crinkle Cookies by Jolene's Recipe Journal
- Lemon Pudding Cake by A Kitchen Hoor's Adventures
- Matcha Strawberry Cream Buns by Magical Ingredients
- Strawberry Basil Lime Curd Tart by The Spiffy Cookie
- Lemon Crinkle Cookies by Art of Natural Living
- Bowtie Cookies with Strawberry Jam by Karen's Kitchen Stories
- Lemon Lush by Rave About Food
Bow Tie Cookies with Strawberry Jam
Welcome spring with these bow tie cookies with strawberry jam. They are little poppable tasty treats. Everyone will be eating these one after another after another.
Ingredients
- 8 ounces cream cheese, softened
- 8 ounces (1 cup) unsalted butter, softened
- 1/2 teaspoon salt
- 11 1/4 ounces (2 1/2 cups) unbleached all purpose flour
- 3/4 cup strawberry jam
- 1 large egg, beaten
- Confectioners' sugar, for dusting
Instructions
- In the bowl of a stand mixer with the paddle attachment, beat the cream cheese, butter, and salt together on medium speed until light and fluffy, about 3 minutes.
- Change the mixer speed to low and slowly add the flour, 1/4 cup at a time, until fully combined and you have a smooth dough.
- Turn the dough out onto a large sheet of parchment paper and bring the dough together with your hands. Pat the dough into a square. Cut the square into four squares and flatten them into about 5 to 6 inch squares. Wrap them in plastic wrap and refrigerate them for at least four hours or overnight.
- Heat the oven to 400 degrees F and line 4 baking sheets with parchment paper. Remove one of the squares of dough from the refrigerator and roll it out into a larger square, 1/8 inch thick. Cut the dough into 2 inch squares. Dollop 1/2 teaspoon of the jam in the middle and fold one corner of the dough over the center of the jam and dab with the egg wash. Fold the opposite side over and press the two corners together.
- Bake the cookies, one baking sheet at a time, for 10 to 12 minutes. Cool the cookies on a wire rack and then dust with confectioners' sugar. Repeat with the rest of the dough.
Nutrition Facts
Calories
67Fat (grams)
4 gSat. Fat (grams)
3 gCarbs (grams)
7 gFiber (grams)
0 gNet carbs
6 gSugar (grams)
2 gProtein (grams)
1 gCholesterol (grams)
14 mg
