Apricot & Raspberry Bow Ties

8 Rating(s): Rating(s):
Prep Time: 30 minutes
Baking Time: 12 to 13 minutes (Chill Time: 1 hour)
Yield: about 30


  • 4 oz (125 g) cream cheese, softened
  • 1/2 cup (125 mL) butter, softened
  • 1 tbsp (15 mL) granulated sugar
  • 1 cup (250 mL) Robin Hood® Original All Purpose Flour
  • 1/4 cup each (approx) (50 mL) Smucker’s® Pure Raspberry and Pure Apricot Jams
  • Icing sugar


  1. In bowl, beat cream cheese and butter until fluffy; beat in granulated sugar. Stir in flour in 2 additions.
  2. Divide dough in half; shape each half into a rectangle. Wrap and refrigerate until firm, about 1 hour.
  3. On lightly floured surface, roll out each half of dough into 10-inch (25 cm) square.
  4. Using fluted pastry wheel, trim edges; cut dough into 2-inch (5 cm) squares.
  5. Place approximately ½ tsp (2 mL) jam in center of each square.
  6. Overlap opposite corners and pinch together. Place on parchment lined baking sheets.
  7. Bake at 350°F (180°C) for 12 to 13 minutes or until edges start to brown.
  8. Cool on racks and sprinkle lightly with icing sugar.