Festive Triangle Tarts
1 hr
04 hrs 25 min



1 1/2 cups all-purpose flour

1/2 cup sugar


1/4 teaspoon salt


1/2 cup Land O Lakes® Butter, softened

3 ounces cream cheese, softened

3 tablespoons cold water


1/2 cup jam or preserves

3 tablespoons finely chopped nuts


3/4 cup powdered sugar

1/4 teaspoon almond flavoring

3 to 4 teaspoons water

How to make

  1. STEP 1

    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.

  2. STEP 2

    Shape dough into a ball; divide in half. Flatten each half; wrap in plastic food wrap. Refrigerate at least 3 hours or until firm.

  3. STEP 3

    Combine all filling ingredients in bowl; set aside.

  4. STEP 4

    Heat oven to 375°F.

  5. STEP 5

    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.

  6. STEP 6

    Bake 8-10 minutes or until edges are lightly browned. (Tarts will open slightly as they bake.) Remove from cookie sheets. Cool completey.

  7. STEP 7

    Combine powdered sugar, 1/4 teaspoon almond flavoring and enough water for desired glazing consistency in small bowl. Drizzle over tarts.

Tip #1

If necessary, cut large pieces of fruit in jam into smaller pieces.


4Fat (mg)
10Cholesterol (mg)
50Sodium (mg)
12Carbohydrates (g)
0Dietary Fiber
1Protein (g)


Explore reviews from
our online community

  April 07, 2011

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.

— says Ann Marie
  November 16, 2010

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.

— says nancy c.
  December 15, 2009

The fruit filled tarts are tasty and dough is easy to work. Would make it anytime.

— says Linda
  November 18, 2008

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!

— says Debbie
  September 23, 2008

Wonderful but a little time consuming as the cookie dough is really soft.

— says Frances
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