These cookies, or jamwiches, hold a special place in our household. I only make them once a year for Valentine's Day and it's a tradition I started when Mr. Bites and I first started dating. These Sweetheart Jamwich Cookies were the first cookies that I ever baked for Mr. Bites and I firmly believe they might have helped 'seal the deal'.
These cookies are so addicting. Made out of refrigerated pie crust, they are just as easy as they are delicious. The cream cheese and jam filling lends a nice tang and tartness that is wonderful with the sweetness of the white chocolate that is drizzled over each cookie. I'm telling you, make these!
recipe from a Southern Living magazine years ago (I think it was Feb. 2003, but not really sure)
1 (15 oz.) pkg. refrigerated pie crusts
1 egg white, lightly beaten
2 T. granulated sugar
1 (3 oz.) pkg. cream cheese, softened
1/4 C. powdered sugar
2 T. butter, softened
1/2 tsp. almond extract
1/2 jar seedless raspberry jam (you could use strawberry too!)
1/2 C. white chocolate chips
1 T. butter
Red sparkling sugar
Preheat oven to 400 and line baking sheet with parchment paper or Silpat.
Unfold pie crusts on a lightly floured surface and roll out to press out the fold lines. With a 2" heart shaped cookie cutter, cut out pieces of dough and keep re-rolling and cutting out the remaining dough until you have around 40-42 hearts. Brush 1 side of each heart with the egg white and sprinkle with the granulated sugar. Place each heart on prepared cookie sheets.
Bake for 7-8 minutes or until the hearts are lightly browned. Remove the hearts to wire racks to cool.
While the hearts are cooling, In a medium sized mixing bowl, mix together cream cheese, powdered sugar, 2 T. butter and almond extract until combined. Spread the cream cheese mixture on the un-sugared sides of the hearts, then spread about 1/2 tsp of the jam over the mixture. Top with another heart, un-sugared side down.
In a microwave safe bowl, combine the white chocolate chips and 1 T. butter and microwave on HIGH 1 minute or until melted. Stir it until it becomes smooth. Put the white chocolate mixture into a zip-loc bag and seal. Snip a tiny hole in one of the corners of the bag and drizzle over the heart shaped jamwich cookies. Sprinkle red sparkling sugar or what ever your heart desires and then let the cookies cool completely.
When I make this recipe, I usually get around 20-22 jamwich cookies.