Peach jam bow tie cookies were a hit at my grandson's graduation party. His favorite fruit is peaches, and I love the bow tie cookie taste. When picking a jam or preserves for my cookies, I sometimes buy two different brands to see which one I like better. The taste of your jam or preserve will be the winning factor of whether your cookie is good or excellent.
Lancaster County has a local place called Kitchen Kettle Village, with almost everything for your baking, canning, and kitchen. Which also includes meat & cheese, olive oils & balsamic, and of course, baked goods. On their website, you will find a vast array of jams, preserves, and jellies under the canning kitchen.
IngredientsJump to Recipe for Amounts
- Peach Jam
- Unsalted Butter
- Powdered Sugar
- Cream Cheese
After combining all the ingredients as directed in the recipe below, you want to flatten the dough to form a disk, wrap it in plastic, and chill for two hours. This time gives the butter and cream cheese time to firm back up. Then quarter the dough for easier rolling.
Using a cookie or biscuit square cutter, line twelve squares onto your cookie pan. Using the long handle of a teaspoon over the jam makes it very easy to fold and seal the corners with egg wash.
They are now ready for the oven!
What is the difference between jams and preserves?
Preserves usually have chunks of fruit in the jar. On the other hand, jams usually have the fruit crushed, so it is a smoother spread. Depending on the cookie you are making, they both have a place at the table.
What cookie type goes with jams or preserves?
When making a thumbprint style cookie, you could use either type, but I prefer the preserves since a thumbprint has a well the chunks of fruit fit nicely. But for the bow tie style, it could make the fold-over corners lumpy and harder to seal.
Peach Jam Bow Tie CookiesBarbara Hall
- 1 cup (227 g) Butter unsalted room temperature
- 6 ounces (170.1 g) Cream Cheese softened
- 2 ½ cups (312.5 g) All-purpose flour
- 8 ounces (226.8 g) Peach Jam
- 1 (1) Egg white blend with fork
- ½ cup (60 g) Powdered sugar topping
- Weigh or measure the flour and set it aside. Add the butter and cream cheese to a stand or hand-held mixer and blend on medium speed for 2 to 3 minutes. Then, turn the mixer down to a low speed and gradually add the flour. Mix till incorporated into the cream cheese and butter mixture. I have a pastry mat that I dump the cookie dough onto and kneed into a ball, capturing any flour I missed. Next, take a rolling pin, flatten it into a disk shape, and wrap it with plastic wrap. Finally, refrigerate the cookie dough disks for 2 hours.
- Taking the dough out of the refrigerator, you can cut or break it into quarters. I used my hands to knead it a little, so it made it easier to roll out. Line your cookie pan with parchment paper and preheat your oven to 350°. On a lightly floured surface or a pastry mat, roll the dough to ⅛" thickness. I have rings that fit on the end of my dowl rolling pin that is ⅛"; this makes the rolling out of the dough much easier. I have a cookie cutter that is 2-½ inch square-shaped, making the perfect size cookie. I kept rolling out the excess dough till I had 12 squares on a cookie pan. I use an ice tea spoon (the one with a long handle) to add the right amount of jam to the cookie.
- Take the egg white and mix it with a fork. I have a pastry brush that I use to brush the egg white onto the cookie dough for sealing the ends. Then, using the end of the ice tea spoon, hover over the jam and fold the first corner of the square over the top of the spoon. Brush the egg white onto that corner, then bring the opposite corner over the top and press down lightly. The spoon helps to give you something to press down on without squeezing out the jam. I finish by brushing the egg white where the edges are sealed.
- Bake at 350° for 14-16 minutes or until the corner edges are a light golden brown. Move them to a cooling rack after they come out of the oven. When they have completely cooled, dust some powdered sugar on top, and enjoy.
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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