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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.

Recipe by Southern Living February 2003

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Recipe Summary

Yield:
Makes 23 tarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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