Imagine a cookie so irresistible that it looks like a work of art and tastes like a slice of heaven! These Raspberry Bow Tie Cookies are not just a treat; they're a culinary masterpiece that will transform your baking game forever. With their elegant shape, buttery texture, and burst of fruity raspberry jam, these cookies are guaranteed to impress everyone from casual snackers to discerning dessert lovers. Get ready to embark on a baking adventure that's as fun to make as it is to devour!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 36 cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
Instructions
- Prepare the cookie dough by first sifting together the all-purpose flour and salt in a medium mixing bowl. Set aside.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually add the sifted flour mixture to the wet ingredients, mixing on low speed until a soft, smooth dough forms. Do not overmix.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow the dough to firm up and become easier to handle.
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to approximately 1/8 inch thickness. Cut the dough into 2-inch squares using a pastry wheel or sharp knife.
- Place a small dollop (about 1/2 teaspoon) of raspberry jam in the center of each square.
- To create the bow tie shape, fold two opposite corners of the square towards the center, slightly overlapping and pinching them together to seal.
- Carefully transfer the shaped cookies to the prepared baking sheets, spacing them about 1 inch apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust the cookies with powdered sugar if desired, and store in an airtight container at room temperature for up to 5 days.
Tips
- Chill the dough: Refrigerating the dough for 30 minutes isn't just a suggestion—it's crucial! This helps prevent spreading and makes the dough easier to handle.
- Use high-quality jam: The raspberry filling is the star, so choose a thick, high-quality jam for the best flavor and presentation.
- Don't overmix: When combining flour with wet ingredients, mix just until incorporated to keep the cookies tender.
- Consistent sizing matters: Use a ruler or pastry wheel to ensure uniform 2-inch squares for even baking.
- Watch the edges: The cookies are done when the edges are lightly golden brown. Avoid overbaking to maintain their delicate texture.
- Powdered sugar is optional but recommended: A light dusting adds a beautiful finishing touch and extra touch of sweetness.
- Store properly: Keep in an airtight container at room temperature to maintain freshness for up to 5 days.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 12g
Protein: g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 20mg
