Festive Triangle Tarts Recipe

Ingredients
<br>- PASTRY
<br>- 1 1/2 cups all-purpose flour
<br>- 1/2 cup sugar
<br>- 1/4 teaspoon salt
<br>- 1/2 cup LAND O LAKESĀ® Butter, softened*
<br>- 1 (3 ounce) package cream cheese, softened
<br>- 3 tablespoons cold water
<br>- FILLING
<br>- 1/2 cup jam or preserves, any flavor
<br>- 3 tablespoons finely chopped nuts
<br>- 1/8 teaspoon lemon or almond extract
<br>- GLAZE
<br>- 3/4 cup powdered sugar
<br>- 1/4 teaspoon lemon or almond extract
<br>- 3 teaspoons water
<br><p></p>Directions
<br>step 1: Combine flour, sugar and salt in large bowl; add butter and cream cheese.  Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs (2 to 3 minutes).  Add water; continue beating just until dough forms (20 to 30 seconds).  Shape dough into a ball; divide in half.  Flatten each half; wrap in plastic food wrap.  Refrigerate until firm (at least 3 hours or up to 3 days).
<br>step 2: Stir all filling ingredients together in small bowl.   Set aside.
<br>step 3: Heat oven to 375 degrees 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 teaspoonful 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.
<br>step 4: Bake for 8 to 10 minutes or until edges are lightly browned.  (Tarts will open slightly as they bake.)  Remove from cookie sheets.  Cool completely.
<br>step 5: Combine powdered sugar, 1/4 teaspoon lemon extract and enough water for desired glazing consistency in small bowl.  Drizzle on cooled tarts.
<br>


Ingredients
- PASTRY
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 cup LAND O LAKESĀ® Butter, softened*
- 1 (3 ounce) package cream cheese, softened
- 3 tablespoons cold water
- FILLING
- 1/2 cup jam or preserves, any flavor
- 3 tablespoons finely chopped nuts
- 1/8 teaspoon lemon or almond extract
- GLAZE
- 3/4 cup powdered sugar
- 1/4 teaspoon lemon or almond extract
- 3 teaspoons water

Directions
step 1: Combine flour, sugar and salt in large bowl; add butter and cream cheese. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs (2 to 3 minutes). Add water; continue beating just until dough forms (20 to 30 seconds). Shape dough into a ball; divide in half. Flatten each half; wrap in plastic food wrap. Refrigerate until firm (at least 3 hours or up to 3 days).
step 2: Stir all filling ingredients together in small bowl. Set aside.
step 3: Heat oven to 375 degrees 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 teaspoonful 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.
step 4: Bake for 8 to 10 minutes or until edges are lightly browned. (Tarts will open slightly as they bake.) Remove from cookie sheets. Cool completely.
step 5: Combine powdered sugar, 1/4 teaspoon lemon extract and enough water for desired glazing consistency in small bowl. Drizzle on cooled tarts.

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