Raspberry Bow Tie Cookies
Raspberry Bow Tie cookies, aka Polish Kolaczki or Kolachy Cookies, are a classic holiday dessert with a soft cream cheese and butter cookie dough rolled and cut into squares, filled with red raspberry fruit jam, pinched in the center to bake, with a dusting of powdered sugar.
Ingredients
For the Bow Tie Cookies:
For the Egg Wash:
- 1 egg white
- 1 tbsp. cold water
For the Dusting:
- 1 tbsp. confectioners' sugar
Instructions
- In the bowl of an electric mixer, beat cream cheese and butter.
- Mix in confectioners' sugar, vanilla extract, almond extract and salt.
- Slowly mix in flour just until fully incorporated.
- Divide dough into two balls; flatten each slightly; wrap separately in plastic wrap; refrigerate at least 4 hours or overnight.
- When ready to prepare, pre-heat the oven to 400°F.
- Line a baking sheet with parchment paper.
- In a small bowl, mix egg white and water together.
- Place 1 ball of dough on a lightly floured surface.
- Roll dough to about ⅛-inch thick.
- Use a pizza cutter to trim all ends to create a nice big square.
- Cut dough into 2-inch by 2-inch squares; it works best to cut a 2-inch strip then cut the strip into 2-inch squares.
- Place ½ tsp. raspberry jam diagonally down the center of each square.
- Fold (non-fruit jam) corners of dough together over the jam in the center.
- Touch overlapping dough with a sprinkle of egg wash and pinch together.
- Place in pre-heated oven and bake for 10 minutes.
- Remove from oven; once cool, dust with confectioners' sugar.
