Make room on your Christmas cookie tray for these jam-filled gluten free bow tie cookies. They're delicate and delicious and you won't be able to stop at just one!
During our last trip to see family in Scranton, PA, we had a get together to celebrate two family members' birthdays. One of my sister-in-laws brought these cookies from a local bakery. They were TO DIE FOR and I vowed I was going to replicate them when I got home. They're a very delicate cookie that almost melts in your mouth. They're so good, I bought a few dozen to take back home with me!
A Cookie by Any Other Name
In my search for finding out about these cookies, I first went to the website of the bakery near Scranton, minookapastry.com. Minooka's calls these cookies butterfly cookies. But as much as I love their cookies, I don't think they look anything like butterflies.
I found a couple more cookies similar to these called kolaczki or kolachy. Then I happened upon bow tie cookies and that name seemed to fit these cookies the best. When pinched in the middle, to me they resemble a bow tie.
The Dough for Gluten Free Bow Tie Cookies
If you've ever made any of my cookies before, you might have already stumbled upon this dough. It's the same dough that's used in my cutout sugar cookies here. It makes the softest, best ever cookies and I knew it would work great for these bow ties.
The dough comes together in no time and makes a large amount so it can actually be divided and used to make cutout cookies AND bow ties all with one batch. I love when I can get more than one use out of dough (just like my cinnamon roll dough)!
Beat the butter with the cream cheese until smooth. Add the sugar and continue creaming until light and fluffy. Beat in the egg yolks and vanilla and combine. Slowly add the flour and salt on low, beating just until well combined. Wrap into two separate pieces of plastic wrap and refrigerate for at least one hour.
Thickening Store Bought Jam
If your store bought jam is too runny, dump it into a small saucepan and bring it to a boil. Reduce to a simmer and allow it to simmer for 15 minutes, stirring frequently. This will evaporate a lot of the water and when it cools, it will thicken up nicely. Instead of running out of your cookies when baked, it'll stay put.
More Filling Options
Here are some more filling options if you're not a raspberry jam fan:
- Apricot Jam
- Strawberry Jam
- Blueberry Jam
- Peach Jam
- Canned almond filling
- Canned poppy seed filling
These gluten free bow tie cookies are so soft and delicate with a fruity filling, don't miss out on trying them!
Gluten Free Bow Tie Cookies
- 2 cups (453 g) butter, softened
- 8 ounces (226 g) cream cheese, softened
- 2 cups (400 g) granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 4¾ cups (665 g) Kim's gluten free flour blend (or store bought blend containing xanthan gum)
- ¼ teaspoon salt
- 1 cup (240 g) jam of choice (such as raspberry and/or apricot)
- powdered sugar for dusting
- Cream together the butter and cream cheese until smooth. Slowly add the sugar and continue creaming until light and fluffy, 2-3 minutes.
- Add eggs yolks and vanilla and mix well.
- Slowly add the flour and salt and mix until combined and no flour remains.
- Separate the dough into two disks on sheets of plastic wrap and wrap tightly. Refrigerate for at least 2 hours.
- Preheat the oven to 350° F.
- Line baking sheets with parchment paper or silicone mats and set aside.
- On lightly floured surface, roll dough to about ⅜ to ½-inch thick.
- Cut out with a round cutter or, preferably, an oval or egg-shaped cutter.
- Dollop about 1 teaspoon of thick jam down the middle of the oval crosswise. Fold over one side. Dip your finger in water and rub your finger on the outer edge of the flap you just folded. Fold the other side over onto the wet edge of the dough and press lightly to adhere.
- Place cookies on prepared baking sheets about an inch or two apart (they won't spread). If the dough has softened, place in the freezer for 10 minutes. Bake for 14-16 minutes or until beginning to brown along the bottom edges. The cookies won't change much in color.
- Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Dust the cookies with powdered sugar and serve.