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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.
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Ingredients
  

For the Bow Tie Cookies:

  • 8 ounces cream cheese, softened
  • 16 tbsp. unsalted butter, at room temperature
  • ½ tsp. salt
  • ¾ cup confectioners' sugar
  • 3 tsp. vanilla extract
  • 1-½ tsp. almond extract
  • ½ cup raspberry jam
  • 2-½ cups all-purpose flour

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.