Jamwiches
From: Deborah Kahrs
1 package refrigerated piecrusts
1 egg white, lightly beaten
2 T. granulated sugar
1 3-oz. pkg. cream cheese
1/4 c. powdered sugar
2 T. butter, softened
1/2 t. almond extract
*1/2 c. seedless raspberry jam
1/2 c. white chocolate morsels
1 T. butter
Unroll pie crusts on a lightly floured surface. Cut with a 2-inch cookie cutter shape of your choice. Reroll remaining dough and repeat procedure. (There should be a total of 46 pastry pieces.) Brush 1 side of each pastry piece with egg white, and sprinkle evenly with granulated sugar. Place pastry pieces on 2 ungreased baking sheets. Bake at 400 F. for 7-8 minutes or until lightly browned. Remove pastry pieces to wire racks and let cool. Stir together softened cream cheese, powdered sugar, 2 tablespoons butter; and almond extract until blended. Spread cream cheese mixture evenly on unsugared side of half the pastry pieces; spread about 1/2 teaspoon preserves over mixture. Top with remaining pastry pieces, unsugared sides down. Microwave white chocolate morsels and 1 tablespoon of butter in a glass bowl at HIGH 1 minute or until melted. Stir until smooth. Place mixture in a small heavy-duty zip-top bag; seal bag. Snip a tiny hole in 1 corner of bag, and drizzle over tarts. Let cool completely sprinkle with additional sugar if desired.
*Flavor options: Can use lemon extract and lemon curd instead of almond extract and raspberry jam.
Glaze options: Can use powdered sugar flavored with any complementary extract or liqueur flavor, such as Limon cello for the lemon-flavored jamwiches or Chambord for raspberry flavored jamwiches.