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Bowtie Cookies with Apricot and Raspberry Preserves

Bowtie Cookies with Apricot and Raspberry Preserves

I’d seen a bowtie cookie in an issue of Fine Cooking that I thought might be doable. The Fine Cooking dough was similar to Martha’s dough in that both were cream cheese based and both recipes called for fruit preserve filling. The Fine Cooking cookies seemed much easier to assemble too. All you had to do was cut squares from the dough, top with preserves, then bring two opposing corners to the center and press them together. I got to work with my leftover dough, and fortunately, the cookies turned out exactly as I’d hoped. They remained sealed in the oven and looked great with a sprinkling of powdered sugar. I hate throwing things away, so I was thrilled to find a use for my leftover dough. The dough itself isn’t very sweet and the flavor isn’t too assertive, which allows the flavor of the filling to really shine through.

Bowtie Cookies with Apricot and Raspberry Preserves 1

By Tracey

Bowtie Cookies with Apricot and Raspberry Preserves

adapted from Fine Cooking and Martha Stewart


  • 8 oz cream cheese, at room temperature
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/3 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1 large egg, beaten (for egg wash)
  • apricot and raspberry preserves (really, any flavor you like would work)
  • confectioners’ sugar, for dusting (optional)


In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter and sugar on medium speed until pale and fluffy, about 3-4 minutes. With the mixer on low speed, add the flour and salt, mixing just until combined.

Divide the dough into thirds and shape into squares. Wrap in plastic wrap and refrigerate for about 20 minutes. Preheat oven to 375 F. Line three cookie sheets with parchment. Remove one piece of dough from the refrigerator and working on a lightly floured surface roll it into a 1/8-inch thick rectangle. Using a 2-inch square cutter, cut as many squares from the dough as possible. Reroll the scraps and repeat. Spoon a scant 1/2 teaspoon of the preserves onto the center of each square. Brush one corner of the square with the egg wash. Bring the opposite corner to the center then fold the corner with the egg wash over it, pinching them firmly together to seal. Transfer the cookies to the prepared baking sheets. Repeat the process with the remaining dough.

Bake the cookies one sheet at a time until golden and just slightly puffed, about 18 minutes. Transfer to a rack to cool completely then dust with confectioners’ sugar if desired.