APRICOT BOW TIES (OR KOLACHES)
How to make Apricot Bow Ties (or Kolaches)
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- 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 floured surface and the dough gently to form a ball. Divide the dough in thirds, wrap each in plastic wrap, and flatten into squares. Refrigerate at least 4 hours or overnight. Heat the oevn to 400 degrees F. Line 3 cookie sheets with parchment paper. Remove one piece of dough from the refrigerator and roll it out on a lightly floured surface into a 1/8-inch thick rectangle. Using a sharp knife or pizza cutter, trim the rough edges of the dough so the sides are straight, and then cut into 2-inch squares. Spoon about 1/2 teaspoon 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. With a thin spatula, transfer the cookie to the prepared cookie sheet. Repeat the process with the 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 confectioner's sugar.
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