Prep 45 mins
Cook 8 mins
This recipe comes from the Feb issue of Southern Living. Pretty presentation!!
- 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)
- 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.
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!
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!
Delicious Valentine's recipe!! I made my own pie crust and used light cream cheese, but other than that I stuck to the recipe. Makes for a beautiful presentation, too! Thanks for posting!! :)