Peach Jam Bow Tie Cookies

Bowtie shape flaky cookies with peach jam on a plate.

5 from 1 vote

Peach jam bow tie cookies were a hit at my grandson’s graduation party. His favorite fruit is peaches so, and I love the bow tie cookie taste. The taste of your jam or preserve will be the winning factor of whether your cookie is good or great.

Prep Time15

Total Bake Time1

Chill2

Total Time3 15

Course: Cookies

Cuisine: American

Difficulty: Medium

Servings:

Calories: 67kcal

Ingredients

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

Instructions

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°F (175°C or 180°C). 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°F (175°C or 180°C) 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.

Notes

*sprinkled after they cool

Nutrition