Bow Tie Cookies with Apricot Preserves

By dbfv101

These bow tie cookies with apricot preserves take a little work, but the result is so worth it. You'll love how creamy and fruity they turn out.

Ingredients

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

Details

Servings 1
Preparation time 260mins
Cooking time 280mins
Adapted from finecooking.com

Preparation

Step 1

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 teaspoon 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.