Yield
23 jamwiches

How to Make It

Step 1

Preheat oven to 400°. Unfold piecrusts on a lightly floured surface and roll to press out fold lines. Cut with a 2-inch, heartshaped cookie cutter. Reroll remaining dough and repeat procedure. (There should be a total of 46 pastry hearts.) Brush one side of each pastry heart with egg white and sprinkle evenly with granulated sugar. Place pastry hearts on two ungreased baking sheets.

Step 2

Bake for 7 to 8 minutes or until lightly browned. Remove cookies to wire racks and let cool. Stir together cream cheese, powdered sugar, 2 Tbsp. butter and almond extract until blended.

Step 3

Spread cream-cheese mixture evenly over unsugared side of half of the heart cookies, followed by about 1/2 tsp. preserves. Top with remaining hearts, unsugared sides down.

Step 4

Microwave white chocolate morsels and 1 Tbsp. butter in a glass bowl on high for 1 minute or until melted. Stir mixture until smooth; seal in a small, heavy-duty zip-top bag. Snip a tiny hole in one corner, then drizzle mixture over tarts. Cool completely; sprinkle with red sugar and place in candy boxes, if desired.

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