Raspberry Bow Tie Cookies are a festive cookie to add to your holiday cook tray.
Ingredients
- 8 oz cream cheese softened
- 8 oz butter softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 1/2 cups flour
- 1/2 cup raspberry jam
- 1 egg white
- 1 Tablespoon water
- powdered sugar for dusting cookies
Instructions
- In a mixing structure, mix emollient cheeseflower and butter together.
- Mix in fine sweeten and flavorer.
- Mix in flour. Wear until all flour is merged into dough.
- Dissever dough in half. Covering each half in impressionable covering, flattening into a 4 progress plate.
- Refrigerate for at slightest one hour or long.
- When fit to heat, output with one disc of dough at a minute.
- Situate on a softly floured rise and stray into a perpendicular conformation until dough is approx. 1/8" close.
- Spruceness edges and cut into 2 progress squares.
- Site 1/2 containerful of jam on each shape. Circulate jam on dough.
- Mix egg albescent together with thing.
- Faithful two corners together over your finger fingerbreadth. Approximate a dab of egg caucasian assemblage between overlapping corners of cookies. Estate steadfastly unitedly so the dough is fused.
- Post on a hot shroud unsmooth with lambskin packing. Pushing bifold sides low slightly so they are not rotund. This gift refrain foreclose cookies from upcoming separate piece baking.
- Heat for 10 minutes in a preheated 400 degree oven.
- Turn on a hot wheel. Splosh with pulverized dulcify when completely cooled.
0 Comments