I am excite to introduce my first guest blog post! My dear friend Janice hosts the blog Trying to be a Stylish Mom where she discusses fashion, art and her career as a Home Stylist for Stella & Dot Jewelry. I raid her jewelry box every time I have a special event or want to ad some fun flare to my day. Janice also attended my Cookie Exchange and brought beautiful little Raspberry Bow Tie Cookies. Here is her account of the Cookie Event.
My first entry as a guest blogger! Very exciting. Thank you Stephanie for asking me to be here. Stephanie's cookie exchange party was the first I had ever been to. I am not much of a baker, so when someone who is a pro asks you to bake cookies and come to her house, it's a little nerve racking! Sadly, other than , I had never made cookies from scratch before. My husband's aunt is an expert at and I decided I wanted to attempt to bake one of her cookies. I didn't know what they were called and didn't have the slightest idea where to begin. I just started searching recipe websites for raspberry filled cookies. I found one that I thought was it, got all the ingredients, and two days before the cookie exchange I read the directions. Bad idea. I should have read the entire recipe when I found it. I realized that they were not the right ones! I went back to my online search and realized the cookies I wanted to make were raspberry filled bow tie cookies. Luckily I only had to run out and grab one additional ingredient and I was ready to start. So for those of you who are not experienced at baking, make sure you read the entire recipe before getting the ingredients. Also, this recipe calls for a stand mixer. I do not own one, so I used a hand mixer until the dough was too tough and then I used my hands. It was time consuming! I refrigerated my dough overnight and it was pretty stiff in the morning. I would recommend only refrigerating it for several hours. This is definitely not a beginner , as I learned the hard way. Next year I will definitely look for an easier recipe that doesn't call for a stand mixer!
Raspberry Bow Tie Cookies
8 oz. , softened (in microwave)
8 oz. , softened
2 1/2 cups all-purpose flour, plus more for rolling
1 12 oz. jar of good quality raspberry preserves
1 large egg beaten
Confectioners' sugar, for dusting
In the bowl of a stand mixer fitted with a 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 smooth dough forms.
Put the dough onto a lightly floured work surface and knead the dough gently to form a ball. Divide the dough into thirds, wrap each in plastic or waxed paper, and flatten into squares. Refrigerate at least four hours or overnight.
Position a rack in the center of the oven and heat the oven to 400*F. Line a cookie sheet with parchment. Remove one piece of dough from the refrigerator and roll it out on a lightly floured surface into a 1/8 inch thick rectangle. Trim the rough edges of the dough so the sides are straight, and then cut into 2 inch squares. Spoon about 1/2 tsp of the preserves onto the center of each square. Fold one corner into the center, dab with the beaten egg, and then bring the opposite corner into the center and pinch firmly together to seal the corners. Dab with more beaten egg. Repeat with remaining dough.
Bake one sheet at a time until golden and very lightly browned and puffed, 10 to 12 minutes. Transfer to a rack to cool completely and then dust with confectioners' sugar.
Can be frozen in a freezer bag for up to 3 months.
This recipe is from kitchendaily.com. I substituted raspberry preserves for the apricot preserves. Here is the link: http://www.kitchendaily.com/recipe/bow-tie-cookies-with-apricot-preserves-142221/
Janice's pretty Bow Tie Cookies. She was even good enough to pre-package them in dozens in nice little Christmas tins which definitely scores her an invitation back to the Cookie Exchange.