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Jam tarts are filled with your favorite jam or preserves in this butter cookie recipe..
Combine flour, sugar and salt in bowl; add butter and cream cheese. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Add water; continue beating just until dough forms.
Shape dough into a ball; divide in half. Flatten each half; wrap in plastic food wrap. Refrigerate at least 3 hours or until firm.
Combine all filling ingredients in bowl; set aside.
Heat oven to 375°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut dough with floured 2 1/2-inch round cookie cutter. Place cookies 1 inch apart onto ungreased cookie sheets. Spoon 1/2 teaspoon filling in center of each round. Lift up edges of each circle at 3 points; pinch points together very firmly, forming a triangle and leaving center open.
Bake 8-10 minutes or until edges are lightly browned. (Tarts will open slightly as they bake.) Remove from cookie sheets. Cool completey.
Combine powdered sugar, 1/4 teaspoon almond flavoring and enough water for desired glazing consistency in small bowl. Drizzle over tarts.
Dietary Fiber: 0g
This is a fabulous recipe - very easy and much fun to make. People love it and have asked me many times for the recipe. I make it with Smuckers raspberry preserves and they taste very professionally made. I agree that the icing can puddle but you have to wait until cookies are cool and the icing is not too thin. They are homemade and that's the fun of them not being "perfect". Make sure you really bring the dough slightly up and over the jam and pinch the corners well and your jam won't ooze.
Taste was ok, but disappointed in appearance. By the time the dough was slightly browned, the jam had oozed (most of it) out of the cookie. The icing disappeared on the white dough, and puddled in the center of the little tart. Probably won't make 'em again.
The fruit filled tarts are tasty and dough is easy to work. Would make it anytime.
I always add a few new cookies to my list and this was one of the cookies I made for the holidays last year. They disappeared quickly from the cookie trays, so this year, I'll be making more. It's a tender cookie full of yummy goodness. As with all the recipes I've tried, the Land O' Lakes kitchen triumphs again!
Wonderful but a little time consuming as the cookie dough is really soft.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/238
© 2015 Land O'Lakes, Inc.
We’re entering a new phase in our life as new parents – the dinnertime meltdown stage (or the “witching hour” as I like to call it). We rush home from daycare, singing “Wheels on the Bus” as many times as it takes to keep him entertained on the 10-minute car ride. It’s the same song and dance when we get home, while his daddy finishes up work and I’m hectically trying to empty the dishwasher, make dinner and keep our little guy from hiding the dog food between the couch cushions.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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