Credit: People Magazine
Total: 1 hour
Bake: 10-12 min
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)
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!
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