Tri Cornered Cream Cheese Cookies With Jam Filling

"These look awesome and tastes awesome too."
 
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photo by melting pot photo by melting pot
photo by melting pot
Ready In:
1hr
Ingredients:
9
Yields:
5 dozen cookies
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ingredients

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directions

  • In a large bowl, combine sugar, butter and cheese. Beat till light and fluffy. Add vanilla and egg; blend well. Add flour and salt. Cover with plastic wrap and refrigerate for 1-2 hours for easy handling.
  • Heat oven to 375°F
  • On lightly floured surface, roll out half of dough as a time to 1/8 inch thickness (Keep rest of the dough in the fridge for the mean time).
  • Cut with 2 and a 1/2 inch round cookie cutter. Place one inch apart on UNGREASED cookie sheets.
  • Spoon 1 tsp jam on center of each round.
  • To shape into triangles, fold 3 sides without covering jam; pinch corners to seal.
  • Bake at 375°F for 7 - 10 minutes or until edges are light golden brown. Cool for 1 minute and remove from baking sheets. Dust with powdered sugar if desired.

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Reviews

  1. I have made these many times....I found the recipe in the Pillsbury Best Cookies Cookbook. Try using different jams for variety...these are EXCELLENT cookies.
     
  2. Yhis is a very yummy cookie,I did exactly as your recipe called for. I used apricot and prune solo fillings,they were soooo good.I love the taste of cream cheese. Thank you for a great cookie.Rose of sharon
     
  3. Thank you for these gorgeous little gems!!!! I don't know how much jam I used, because I used apple sauce, orange marmalade and cherry and strawberry jam. I put about 1/2 tspn of jam in the middle. Mine was very soft, and I thought I needed to add in more flour so I added some corn starch (which is said to give a slightly more tender result) and it worked BEAUTIFULLY. As did the reduced-fat margarine and creamed cottage cheese. Sorry, I was just trying to make wickedness as healthy as possible - but nothing suffered in the taste and if anything did, I can't imagine how wonderful they would taste! These will be definite keepers for special occasions. The result was tender but not overpoweringly rich, delicate and sweet. Thanks once again.
     
  4. We've made this recipe for years, and have always enjoyed it! It's one of our favorite cookies, looks and tastes great. I'm glad to have found it again!
     
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RECIPE SUBMITTED BY

my flickr page: http://flickr.com/photos/tunasushi Hey there! Thanks for stopping by to look @ my profile :) I'll be 15 on the 11th of September 2006....Ive been using Zaar for quite a while now and I've made tons of friends so far...... I started cooking when I was umm....12 and a half and Ive been in love with it ever since...My first project was the classic batch of brownies. I used a pan that was too big and I got really really flat brownies.....For the frosting I used granulated sugar and had crunchy frosting haha..... Ive gotten much better since then! I tend to get discouraged very easily if something I make does not come out like it was expected to....I can even get depressed over it..... I have plans on going to Le Courdon Bleu Sydney in mid 2008 and completing the Grand Diploma there...... This is my cat Kiara. I found her in the backyard when I was 10, and I started feeding her toast and grape jelly. She's on a normal cat's diet now haha. <img src="http://i25.photobucket.com/albums/c76/tunasushi/kiaraaaa.jpg" alt="Image hosting by Photobucket"> This is Pluto, and sadly he went missing just before Christmas.... <img src="http://i25.photobucket.com/albums/c76/tunasushi/PlutO.jpg" alt="Image hosting by Photobucket"> The small pic is when I was 4, and the other is a recent pic :) <img src="http://i25.photobucket.com/albums/c76/tunasushi/ff.jpg" alt="Image hosting by Photobucket"> <img src="http://i25.photobucket.com/albums/c76/tunasushi/meme.jpg" alt="Image hosting by Photobucket"> Lookin a bit mad...hehe
 
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