Pie Crust Jam Cookies

Credit: People Magazine

Total: 1 hour
Bake: 10-12 min
Servings: 20


Ingredients:

1/4 cup granulated sugar
1/4 tsp pumpkin-pie spice
1 (14.1 oz) pkg refrigerated piecrusts
All-purpose flour, for work surface
1 large egg
1/2 cup seeded raspberry preserves
1 cup heavy cream, whipped to stiff peaks (Optional)


Directions:

Preheat oven to 350′. Line 2 large baking sheets with parchment paper. Stir together sugar and pumpkin-pie spice in a small bowl.

Unroll both piecrusts on a lightly floured work surface. Using 2 1/2-3 inch cookie cutters in various shapes, cut out 20 cookies.

Brush tops of cutouts with egg. Sprinkle with the sugar-spice mixture. Arrange on prepared baking sheets. Bake in preheated oven until golden brown, 10-12 minutes. Cool on baking sheets for 30 minutes.

Spread 1 teaspoon preserves of your choice on to each cookie. Spread 1 teaspoon of whipped cream if you should choose. I did both, but pictured above is them with just preserves. Feel free to mix up the flavors of preserves or jams!


Love our recipes!? Follow us! Click “Follow” on the bottom right corner! We would love to share with you!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a free website or blog at WordPress.com.

Up ↑

%d bloggers like this: