Holiday Cookie Tarts
Ingredients
15 oz. pkg.
refrigerated pie crust sheets
1
egg white, beaten
- granulated sugar
8 oz.
white chocolate melting discs
1
small zipper-closure freezer bag
7 oz.
strawberry or lingonberry jam
Directions
- Preheat oven to 400°.
- Unroll each pie crust onto a clean work surface; using a 4" cookie cutter, cut 30 shapes of your choice, rerolling trimmings as needed.
- Using a 1 ½" cookie cutter of the same shape, cut out the centers of ½ the cookies; arrange on ungreased cookie sheets.
- Brush cookies with egg white; sprinkle generously with sugar. Bake in preheated oven until lightly browned (6-7 min.).
- Remove from oven; carefully transfer cookies to wire racks to cool completely.
- Place melting chocolate discs into freezer bag; microwave according to pkg. directions, squeezing bag every 15 sec. until completely melted.
- Using scissors, snip off a small corner of the bag. Drizzle melted chocolate over cookies; let chocolate set.
- Spread strawberry jam over cookies that do not have the center shape removed; place cookies with cut-out centers over jam to form cookie tarts.
- Store in an airtight container until ready to serve.
