Brownie Bowties & Decorating Cookies

Yesterday I posted about the cream cheese dough that I used for the Apricot Walnut Crescents. I use the same dough to make my Brownie Bowties. If chocolate gives you a rush, today’s recipe is for you! These dainty pastries look stunning on any holiday platter and I guarantee you will not bring any back home!

Begin with chilled cream cheese dough. Click here for the recipe. While the dough is chilling make the brownie filling… Melt 2/3 c. butter and 1/4 c. cocoa powder in a sauce pan. Stir until mixture is  melted and smooth. Remove from heat and add 1/2 c. sugar, dash salt, 1 t. vanilla, 1 egg and 1 T. flour. Stir until mixture is smooth and glossy. (about one minute) Cover and refrigerate at least one hour.

Rolled chilled dough on floured surface into a 9×11” rectangle. Check frequently to make sure dough is not sticking to surface. Add more flour to surface if necessary. With pizza cutter trim to even edges. Cut into 2” squares.

Spoon 1 rounded teaspoon in the center of each square.

Pick up two opposite corners and overlap, moistening the corners with water. Gently press together to seal dough. Continue making bowties, until dough is all used up.

Bake in 350 oven for 20 minutes or until golden brown on the bottom. Let cool a few minutes on cookie sheet before transferring to cooling racks. Drizzle with powdered sugar frosting or just dust with powdered sugar.

Brownie Filling

2/3 c. butter
1/4 c. cocoa powder
1/2 c. sugar
1 t. vanilla
dash salt
1 egg
1 T. flour

Melt butter and chocolate in saucepan over low heat. Stir until melted and smooth. Remove from heat. Add rest of ingredients and stir until glossy and smooth. Refrigerate one hour.

Here is what was happening at the other end of my daughter-in-law’s kitchen…