Jam tarts are filled with your favorite jam or preserves in this butter cookie recipe..
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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
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.
If necessary, cut large pieces of fruit in jam into smaller pieces.
Explore reviews fromour online community
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.