Prepare to be transported to the charming kitchens of Poland with these irresistible Raspberry Bow Tie Cookies (Kolaczki) that will make your taste buds dance with delight! These delicate, buttery pastries are not just cookies - they're a culinary work of art that combines the rich, creamy texture of cream cheese dough with the vibrant burst of raspberry jam. Whether you're looking to impress your guests or treat yourself to a moment of pure bliss, these bow tie-shaped cookies are about to become your new obsession.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Polish
Serves: 36 cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a medium bowl, whisk together the all-purpose flour and salt. Set this mixture aside for later use.
- In a large mixing bowl, combine the softened unsalted butter and softened cream cheese. Using an electric mixer, beat them together on medium speed until the mixture is smooth and creamy, about 2-3 minutes.
- Add the granulated sugar and vanilla extract to the butter and cream cheese mixture. Continue to mix on medium speed until the sugar is fully incorporated and the mixture is light and fluffy, about another 2 minutes.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
- Once the dough has come together, divide it into two equal portions. Wrap each portion in plastic wrap and refrigerate for at least 15 minutes to firm up.
- After the dough has chilled, remove one portion from the refrigerator. On a lightly floured surface, roll out the dough to about 1/8 inch thick. Use a sharp knife or a pizza cutter to cut the dough into squares, approximately 2 inches by 2 inches.
- Place a small teaspoon of raspberry jam in the center of each square. Be careful not to overfill, as the jam can ooze out during baking.
- To form the bow ties, fold two opposite corners of the square towards the center over the jam, pinching the edges together to seal. You can also fold all four corners toward the center for a different shape, if desired.
- Transfer the formed cookies to the prepared baking sheets, spacing them about 1 inch apart to allow for spreading during baking.
- Bake the cookies in the preheated oven for 15-20 minutes, or until they are lightly golden on the bottom and just set on top. Keep an eye on them to avoid overbaking.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Once the cookies are completely cool, dust them generously with powdered sugar before serving. Enjoy your delicious Raspberry Bow Tie Cookies!
Tips
- Keep your ingredients cold: Ensure your butter and cream cheese are softened but not warm to achieve the perfect dough texture.
- Chill the dough: Don't skip the refrigeration step! Chilling helps prevent the cookies from spreading too much and maintains their delicate shape.
- Use a light touch: When handling the dough, be gentle to keep the cookies tender and flaky.
- Jam control is key: Use just a small teaspoon of jam to prevent overflow during baking.
- Powdered sugar is your finishing friend: Dust the cookies generously just before serving for that classic, bakery-fresh look.
- Storage tip: These cookies can be stored in an airtight container for up to 3-4 days, making them perfect for preparing in advance.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 11g
Protein: 2g
Fat: 6g
Saturated Fat: 4g
Cholesterol: 20mg
