Sweetheart Jamwiches
photo by SweetsLady
- Ready In:
- 53mins
- Ingredients:
- 11
- Yields:
-
23 jamwiches
ingredients
- 1 (15 ounce) package refrigerated pie crusts
- 1 egg white, lightly beaten
- 2 tablespoons granulated sugar
- 1 (3 ounce) package cream cheese
- 1⁄4 cup powdered sugar
- 2 tablespoons butter, softened
- 1⁄2 teaspoon almond extract
- 5 ounces seedless raspberry preserves
- 1⁄2 cup white chocolate chips
- 1 tablespoon butter
- red decorator sugar (optional)
directions
- Unfold the piecrusts on a lightly floured surface and roll out the fold lines.
- Cut with a 2-inch heart shaped cookie cutter.
- Reroll remaining dough and repeat with cookie cutter (should have about 46 hearts).
- Brush one side of each heart with egg white and sprinkle evenly with the sugar.
- Place pastry hearts on 2 ungreased baking sheets and bake at 400 degrees for 7-8 minutes or until light brown.
- Remove hearts to wire racks to cool.
- Stir together the cream cheese, powdered sugar, 2 tablespoons butter and almond extract until well blended.
- Spread cream cheese mixture evenly on unsugared sides of half the hearts and then spread about 1/2 teaspoon of preserves over mixture.
- Top with reamining hearts, unsugared side down.
- Microwave white chocolate chips and 1 tablespoon butter in a glass bowl on high for about 1 minute.
- Stir until smooth.
- Place mixture in a small zip lock bag, seel and then snip a tiny hole in one corner and drizzle over hearts.
- Cool completely and then sprinkle with red sugar if desired.
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Reviews
-
5-stars just for how easy these are. But they really are very good, so 5-stars for the overall taste, too. I used Cherry Preserves because that's all I had in my pantry. But the cream cheese filling was so good and really made this a wonderful little cookie such a treat. I would be happy to bring these to a potluck, party or any type of gathering. Thanks for such a great recipe, Kim!
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Great little Cookies! I've made these twice now (in as many days!) and they are as lovely as they are delicious. My first batch was made with fat-free cream cheese, and although the taste was not compromised, the mixture was not as firm as when I used reg. cream cheese for my second batch. I also used vanilla and chocolate bark (vanilla for 1/2 the batch and then chocolate on the other 1/2) for the drizzle on top since this was what I had on hand. This recipe has definately made it into my collection! Thanks, Kim!
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These are so easy and so good! I made these for a womens' gathering and everyone raved about these delicious simple-to-make cookies. I used two different sized heart cookie cutters, 3-inch and 2-inch so made 15 jamwiches - half of them were topped with semi-sweet dark chocolate and half with the white chocolate! I was out of red sprinkles so sifted some powdered sugar over the top of the cookies. Thanks for sharing this keeper!
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I made these on Valentine's Day for my family and they were lovely! Instead of pie crust dough (unavailable in Greece and I was too lazy to make my own), I used purchased puff pastry. The result was a kind of milles feuilles (Napoleon) filled with a cheesecake-style filling. I recommend you beat the cream cheese filling and not just stir it together - fluffier. Used regular chocolate chips instead of the white chocolate for decor. We were all quite taken with these and they were so easy to make.
Tweaks
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I made these on Valentine's Day for my family and they were lovely! Instead of pie crust dough (unavailable in Greece and I was too lazy to make my own), I used purchased puff pastry. The result was a kind of milles feuilles (Napoleon) filled with a cheesecake-style filling. I recommend you beat the cream cheese filling and not just stir it together - fluffier. Used regular chocolate chips instead of the white chocolate for decor. We were all quite taken with these and they were so easy to make.
RECIPE SUBMITTED BY
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