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Recipe

Bow Tie Cookies with Apricot Preserves

Scott Phillips

Yield: Yields about 70 cookies.

These tender cream cheese-pastry cookies with their sweet-tart apricot filling are inspired by Polish kolache cookies. Find more internationally-inspired Christmas cookie recipes.

Ingredients

  • 8 oz. cream cheese, softened
  • 8 oz. (1 cup) unsalted butter, softened
  • 11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour, sifted; more for rolling
  • One 12-oz. jar good-quality apricot preserves (about 3/4 cup)
  • One large egg, beaten
  • Confectioners’ sugar, for dusting

Nutritional Information

  • Nutritional Sample Size per cookie
  • Calories (kcal) : 70
  • Fat Calories (kcal): 35
  • Fat (g): 4
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 15
  • Sodium (mg): 15
  • Carbohydrates (g): 7
  • Fiber (g): 0
  • Protein (g): 1

Preparation

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl and paddle. With the mixer on low, gradually mix in the flour until a smooth dough forms.Turn out onto a lightly floured work surface and knead the dough gently to form a ball. Divide the dough in thirds, wrap each in plastic or waxed paper, and flatten into squares. Refrigerate at least 4 hours or overnight.

    Position a rack in the center of the oven and heat the oven to 400°F. Line 3 cookie sheets with parchment. Remove one piece of dough from the refrigerator and roll it out on a lightly floured surface into a 1/8-inch-thick rectangle. Using a sharp knife or a pizza cutter, trim the rough edges of the dough so the sides are straight, and then cut into 2-inch squares. Spoon about 1/2 tsp. of the preserves onto the center of each square. Fold one corner into the center, dab with the beaten egg, and then bring the opposite corner into the center and pinch firmly together to seal the corners. With a thin spatula, transfer the cookie to the cookie sheet. Repeat the process with the remaining dough.

    Bake one sheet at a time until golden and very lightly browned and puffed, 10 to 12 minutes. Transfer to a rack to cool completely and then dust with confectioners’ sugar.

    You can freeze these cookies in freezer bags for up to 3 months.

Reviews

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Reviews

  • user-134800 | 12/13/2017

    I had great success making these straightforward cookies. Light and fluffy, and not too sweet-- others said it was bland, but as someone without a big sweet-tooth I enjoyed the reduced sweetness of these. I used less jam (1/4 tsp), and would definitely next time use parchment bc it made a mess on the pan.

  • User avater
    chiffonade | 12/15/2016

    Made these by request. The dough is too bland for only half tsp of filling. I'm familiar with this dough but use it for cups (baked in mini-muffin tins) that contain a lot more filling. There is not enough punch in half a tsp of jam. I agree with the reviewer who said the sugar dusting is required not optional.

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