RASPBERRY BOW TIE COOKIES

Ingredients
8 oz cream cheese, softened
16 tbsp unsalted butter, at room temperature
½ tsp salt
¾ cup powdered sugar
3 tsp vanilla extract
1½ tsp almond extract
½ cup raspberry jam
2½ cups all-purpose flour
1 egg white
1 tbsp cold water
1 tbsp powdered sugar
Instructions
Beat cream and butter in a mixer with a bowl. Mix in powdered sugar, vanilla extract, almond extract, and salt. Slowly mix in flour just until fully incorporated. Divide dough into two balls. Flatten slightly. Wrap in plastic wrap. Refrigerate at least 4 hours or overnight. Preheat oven to 400°F. Line a baking sheet with parchment paper. Mix egg white and water together. Place 1 ball of dough on a lightly floured surface. Roll dough to about ⅛ inch thick. Trim all ends to create a nice big square. I like to use a pizza cutter for cutting the dough. Cut dough into 2-inch by 2-inch squares. TIP: It works best to cut a 2 inch strip then cut the strip into 2 inch squares.
TIP: Dough can be rolled out slightly thinner once cut if the cookies open while baking. Place ½ tsp raspberry jam diagonally down the center of each square. Fold (non fruit jam) corners of dough together over the jam in the center. Touch overlapping dough with a sprinkle of egg wash and pinch together. Bake in oven for 10 minutes. Once cool, dust with powdered sugar.

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