RASPBERRY BOW TIE COOKIES

1. Start off by beating our cream cheese and butter together in a mixer. This combo should be creamy and dreamy.

2. Slowly introduce powdered sugar, vanilla and almond extract, and our pinch of salt to the mix. Gradually add in your flour until it's fully mixed in.

3. Divide this dough into two, flatten each slightly, and wrap them up for a little nap in the fridge. They should chill out for at least 4 hours, or even better, overnight.

4. When you're ready to bake, preheat your oven to a toasty 400°F and line your baking sheet with parchment paper.

5. Whisk together your egg white and water. This will be our secret weapon to keep our cookies in shape!

6. Roll out your dough on a lightly floured surface until it's about ⅛ inch thick. Trim the ends to create a perfect square. A pizza cutter can be your best friend for this task!

7. Cut this large square into smaller 2-inch squares. If your cookies are opening up while baking, feel free to roll out the squares a little thinner.

8. Place a generous dollop (about ½ tsp) of raspberry jam diagonally across each square.

9. Fold the corners over the jam, creating a lovely little parcel. A touch of your egg wash will help seal the deal!

10. Pop these beauties into the oven and let them bake for 10 minutes.

11. Once they're cool, give them a final dusting of powdered sugar.

And voila! There you have it, friends. Enjoy these little bites of heaven and let me know how they turn out!