Tri Cornered Cream Cheese Cookies With Jam Filling

Tri Cornered Cream Cheese Cookies With Jam Filling created by melting pot

These look awesome and tastes awesome too.

Ready In:



  • 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.
Submit a Recipe Correction


Add a Note
Enter The Sweepstakes


"These look awesome and tastes awesome too."

Join The Conversation

sort by:
  1. eknecht
    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!
  2. Chef Petunia
    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.
  3. out of here
    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
  4. melting pot
    Tri Cornered Cream Cheese Cookies With Jam Filling Created by melting pot
  5. melting pot
    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.

Find More Recipes