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Prep Time: 45 Minutes Cook Time: 8 Minutes |
Ready In: 53 Minutes Servings: 6 |
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This recipe comes from the Feb issue of Southern Living. Pretty presentation!! 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:
1. Unfold the piecrusts on a lightly floured surface and roll out the fold lines.
2. Cut with a 2-inch heart shaped cookie cutter.
3. Reroll remaining dough and repeat with cookie cutter (should have about 46 hearts).
4. Brush one side of each heart with egg white and sprinkle evenly with the sugar.
5. Place pastry hearts on 2 ungreased baking sheets and bake at 400 degrees for 7-8 minutes or until light brown.
6. Remove hearts to wire racks to cool.
7. Stir together the cream cheese, powdered sugar, 2 tablespoons butter and almond extract until well blended.
8. Spread cream cheese mixture evenly on unsugared sides of half the hearts and then spread about 1/2 teaspoon of preserves over mixture.
9. Top with reamining hearts, unsugared side down.
10. Microwave white chocolate chips and 1 tablespoon butter in a glass bowl on high for about 1 minute.
11. Stir until smooth.
12. Place mixture in a small zip lock bag, seel and then snip a tiny hole in one corner and drizzle over hearts.
13. Cool completely and then sprinkle with red sugar if desired.
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