Store-bought piecrust makes the perfect base for these perfectly-sweet cookies. The filling, made from almond, seedless raspberry jam, and white chocolate, takes this giftable cookie from delicious to completely perfect.
1 (15-ounce) package refrigerated piecrusts
1 egg white, lightly beaten
2 tablespoons granulated sugar
1 (3-ounce) package cream cheese, softened
1/4 cup powdered sugar
2 tablespoons butter, softened
1/2 teaspoon almond extract
1/2 (10-ounce) jar seedless raspberry preserves or strawberry jam
1/2 cup white chocolate morsels
1 tablespoon butter
Red sparkling sugar (optional)
How to Make It
Unfold piecrusts on a lightly floured surface, and roll to press out fold lines. Cut with a 2-inch heart-shaped cookie cutter. Reroll remaining dough, and repeat procedure. (There should be a total of 46 pastry hearts.) Brush 1 side of each pastry heart with egg white, and sprinkle evenly with granulated sugar. Place pastry hearts on 2 ungreased baking sheets.
Bake at 400° for 7 to 8 minutes or until lightly browned. Remove hearts to wire racks, and let cool.
Stir together cream cheese, powdered sugar, 2 tablespoons butter, and almond extract until blended.
Spread cream cheese mixture evenly on unsugared sides of half the hearts; spread about 1/2 teaspoon preserves over mixture. Top with remaining hearts, unsugared sides down.
Microwave white chocolate morsels and 1 tablespoon butter in a glass bowl at HIGH 1 minute or until melted. Stir until smooth. Place mixture in a small heavy-duty zip-top bag; seal bag. Snip a tiny hole in 1 corner of bag, and drizzle over tarts. Let cool completely; sprinkle with red sparkling sugar, if desired. Place in candy boxes, if desired.