Raspberry Bow Tie Cookies Recipes

RASPBERRY RIBBON COOKIES

Steps:

• Prepare the Ultimate Cookie Dough and divide it into four equal parts. Wrap in plastic and chill for 30 minutes or refrigerate up to 4 days.
• Cover a cookie sheet with parchment paper, or use a clean, ungreased baking sheet.
• Remove one portion of the dough from the refrigerator and knead lightly until it is pliable. Divide the dough into 2 parts. Shape each part into a rope about 12 inches long by rolling between your hands and the work surface. Place ropes on the baking sheet. Either the side of your finger or with the handle of a wooden spoon, make an indentation down the center of each strip.
• Bake for 10 minutes at 350 degrees. Meanwhile, put the jam into a small heavy duty zip-top plastic bag, (the type without a pleat). Snip a small hole in the corner of the plastic bag and press jam down the center of the partially baked cookies. Return to the oven and bake 5 minutes longer or until the cookies are lightly browned.
• Meanwhile, mix the powdered sugar, lemon juice and enough water to make a frosting thin enough to drizzle over the cookies.
• While the cookies are still warm, cut them diagonally into 1-inch lengths. Drizzle with the frosting. Cool completely before removing from the pan or from the parchment paper.

RASPBERRY SANDWICH COOKIES

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extracts until mixture forms a ball. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. From the center of half the cookies, cut out a 1-1/2 in. shape. Place 1 in. apart on parchment-lined baking sheets., Bake at 325° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely., Spread 1/2 teaspoon jam over the bottoms of the solid cookies. Sprinkle cutout cookies with confectioners' sugar; place over cookies with jam.

CHRUSCIKI BOW TIE COOKIES

Steps:

• In a large bowl, beat the egg yolks, egg, rum, vanilla and salt until blended. Gradually add confectioners' sugar; beat until smooth. Stir in flour until a stiff dough forms. Turn onto a lightly floured surface; knead seven times., Divide dough into three portions. Roll one portion into a 1/4-in.-thick rectangle, about 12 in. x 5-1/2 in. Cut in half lengthwise, then cut dough widthwise into 1-1/2-in.-wide strips. Cut a 3/4-in. lengthwise slit down the center of each strip; pull one of the ends through the slit, forming a bow. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry cookies, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar.

SUGARED BLACK RASPBERRY TEA COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• In a large bowl, cream butter with brown sugar and 1/3 cup white sugar. Blend in the vanilla and milk. Mix in the flour and corn starch. Stir in the mini chocolate chips.
• Form the dough into 1 inch balls, and roll in the remaining white sugar. Place on the prepared cookie sheet, about 1 1/2 inches apart. Use your finger or thumb to press straight down into the center of each ball, making a well for the jam. Neatly fill each cookie with a small amount of jam.
• Bake in preheated oven for 13 to 15 minutes, or until cookies are just beginning to turn golden around the edges. Let cookies cool before eating.