Bow Tie Cookies with Apricot Preserves

Bow Tie Cookies with Apricot Preserves
Photo by Scott Phillips


  • 8 oz. (1 cup) unsalted butter, softened
  • 8 oz. cream cheese, softened
  • One large egg, beaten
  • Confectioners’ sugar, for dusting
  • 11-¼ oz. (2-½ cups) unbleached all-purpose flour, sifted; more for rolling
  • One 12-oz. jar good-quality apricot preserves (about ¾ cup)

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl and paddle. With the mixer on low, gradually mix in the flour until a smooth dough forms. Turn out onto a lightly f...

View full recipe at Fine Cooking


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