Recipe

Holiday Cookie Tarts

Holiday Cookie Tarts, Turtle Thumbprints, and Toffee Tea Cakes
Holiday Cookie Tarts (left), Turtle Thumbprints (middle), and Toffee Tea Cakes (right and back)
Makes 15 cookie tarts and 15 mini cut-outs
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

Unroll each pie crust onto counter; with 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 all on ungreased cookie sheets. Brush each cookie with egg white; sprinkle generously with sugar. Bake in a preheated 400° oven until lightly browned (6-7 min.); remove from cookie sheets and place on a wire cooling rack to cool completely. Place melting chocolate discs into a small zipper-closure freezer bag; microwave according to pkg. directions, squeezing bag every 15 sec. until completely melted. With 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 a cookie with cut-out centers over jam to form cookie tarts. Store in an airtight container until ready to serve.