- 1/2 (15-ounce) package refrigerated piecrusts
- 1/4 cup seedless strawberry jam
- Unfold piecrust, and press out fold lines; cut with a 1 1/2-inch round cutter, and place half of rounds on a baking sheet. Slightly press remaining rounds with a 1-inch round cutter, making an indentation; cut 2 holes in center of rounds with a straw or drink stirrer to resemble button holes. Place on baking sheet.
- Bake at 425° for 5 to 6 minutes or until golden; remove to a wire rack, and cool. Spread plain rounds with jam; top with remaining rounds.
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