Raspberry Bow Tie Cookies

I’ve been wanting to make a filled cookie, and I consider these jewels of the tins! An easy five ingredient dough, filled with raspberry jam, and dusted with confectioner’s sugar. They’re fun to make, and a nice addition to your holiday cookie trays! 

• 8 oz, cream cheese, softened
• 2 sticks butter, softened
• 3/4 cup confectioner’s sugar
• 1/2 teaspoon vanilla
•  2 1/2 cups flour
• 1/2 cup raspberry jam
• confectioner’s sugar for dusting cookies

1. In a large bowl, mix cream cheese and butter together with an electric mixer. Beat in confectioner’s sugar and vanilla, then add flour until well incorporated.
2. Divide the dough in half, wrap each half in plastic wrap, and flatten into a disc. Refrigerate for at least one hour or overnight.
3. Preheat oven to 400º. Place disk on a lightly floured surface and roll into a rectangular shape until dough is approximately 1/8″ thick. Trim the edges and cut into 2″ squares.
4. Place 1/2 teaspoon of jam on each square, spreading the jam on the dough.
5. Fold two corners of the dough toward the middle, press in the center to secure ends.
6. Place on a parchment lined baking sheet. Bake for 10 to 12 minutes, cool on a wire rack. Makes 24 cookies.

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