Sweetheart Jamwiches Recipes

SWEETHEART COOKIE SANDWICHES

Steps:

• In a large bowl, beat together shortening, butter or margarine and sugar until light and fluffy. Add egg and peppermint extract; beat well.
• Sift together flour, baking powder and salt; add to shortening mixture alternating with milk and mix well. Stir in oats; add in just enough food coloring to make a pink dough. Cover and chill for 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll out dough on a lightly floured board; cut out cookies with a floured 2 inch cookie cutter. Place on a lightly greased cookie sheet.
• Bake in preheated oven for about 6 minutes. Remove cookies from sheet to cool.
• Frost half of the cookies with frosting; top with remaining cookies, sandwich style.

SHORTBREAD JAMWICHES

Steps:

• Preheat oven to 325 degrees F.
• Sift flour; set aside.
• Beat butter with electric mixer on medium-high speed until creamy, about 5 minutes. Gradually add sugar and continue beating on high speed until very light and fluffy; the mixture should be almost white in color. Beat in vanilla.
• Beat in flour mixture in three additions, mixing until dough has come together, scraping down bowl once or twice.
• Roll out on floured surface to 1/8-inch thickness. Cut out cookies using 1 1/4-inch fluted-edge round cookie cutter (or cookie cutter of your choice). Transfer to prepared cookie sheet spacing cookies1-inch apart and refrigerate for 1 hour or overnight, if desired.
• Bake about 10 to 12 minutes or until the edges are just turning very light golden brown, but the tops of the cookies should remain as white as possible. Slide parchment onto cooling racks to cool cookies completely. (Cookies may be stored at room temperature in an airtight container for up to 2 weeks).
• Spread a bit of jam or jelly (about 1/4 teaspoon) on the bottom of a cookie and sandwich with another cookie.

SWEETHEART JAMWICHES

Steps:

• Unfold the piecrusts on a lightly floured surface and roll out the fold lines.
• Cut with a 2-inch heart shaped cookie cutter.
• Reroll remaining dough and repeat with cookie cutter (should have about 46 hearts).
• Brush one side of each heart with egg white and sprinkle evenly with the sugar.
• Place pastry hearts on 2 ungreased baking sheets and bake at 400 degrees for 7-8 minutes or until light brown.
• Remove hearts to wire racks to cool.
• Stir together the cream cheese, powdered sugar, 2 tablespoons butter and almond extract until well blended.
• Spread cream cheese mixture evenly on unsugared sides of half the hearts and then spread about 1/2 teaspoon of preserves over mixture.
• Top with reamining hearts, unsugared side down.
• Microwave white chocolate chips and 1 tablespoon butter in a glass bowl on high for about 1 minute.
• Stir until smooth.
• Place mixture in a small zip lock bag, seel and then snip a tiny hole in one corner and drizzle over hearts.
• Cool completely and then sprinkle with red sugar if desired.