Photo: Victor ProtasioThe author ofModern Bakinguses store-bought pie dough to make her deceptively easy treats.Donna Hay’s Cream & Jam Cookie Sandwiches1⁄4 cup granulated sugar1⁄ 2 tsp. pumpkin-pie spice1 (14.1-oz.) pkg. refrigerated piecrustsAll-purpose flour, for work surface1 large egg, lightly beaten1⁄ 2 cup seedless raspberry jam1 cup heavy cream, whipped to stiff peaks1.Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Stir together sugar and pumpkin-pie spice in a small bowl.2.Unroll both pie crusts on a lightly floured work surface. Using 21⁄ 2- to 3-inch cookie cutters in various shapes, cut out 20 cookies, making sure to have 10 matching pairs (to make 10 cookie sandwiches).3.Brush tops of cutouts with egg; sprinkle with sugar-spice mixture. Arrange on prepared baking sheets. Bake in preheated oven until golden brown, 10 to 12 minutes. Cool on baking sheets 30 minutes.4.Spread 1 teaspoon jam onto 10 of the cookies. Spread 1 tablespoon whipped cream on top of jam. Top each with its matching cookie.Makes:10Active time:20 minutesTotal time:1 hour
Photo: Victor Protasio
The author ofModern Bakinguses store-bought pie dough to make her deceptively easy treats.Donna Hay’s Cream & Jam Cookie Sandwiches1⁄4 cup granulated sugar1⁄ 2 tsp. pumpkin-pie spice1 (14.1-oz.) pkg. refrigerated piecrustsAll-purpose flour, for work surface1 large egg, lightly beaten1⁄ 2 cup seedless raspberry jam1 cup heavy cream, whipped to stiff peaks1.Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Stir together sugar and pumpkin-pie spice in a small bowl.2.Unroll both pie crusts on a lightly floured work surface. Using 21⁄ 2- to 3-inch cookie cutters in various shapes, cut out 20 cookies, making sure to have 10 matching pairs (to make 10 cookie sandwiches).3.Brush tops of cutouts with egg; sprinkle with sugar-spice mixture. Arrange on prepared baking sheets. Bake in preheated oven until golden brown, 10 to 12 minutes. Cool on baking sheets 30 minutes.4.Spread 1 teaspoon jam onto 10 of the cookies. Spread 1 tablespoon whipped cream on top of jam. Top each with its matching cookie.Makes:10Active time:20 minutesTotal time:1 hour
The author ofModern Bakinguses store-bought pie dough to make her deceptively easy treats.
Donna Hay’s Cream & Jam Cookie Sandwiches
1⁄4 cup granulated sugar1⁄ 2 tsp. pumpkin-pie spice1 (14.1-oz.) pkg. refrigerated piecrustsAll-purpose flour, for work surface1 large egg, lightly beaten1⁄ 2 cup seedless raspberry jam1 cup heavy cream, whipped to stiff peaks
1.Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Stir together sugar and pumpkin-pie spice in a small bowl.2.Unroll both pie crusts on a lightly floured work surface. Using 21⁄ 2- to 3-inch cookie cutters in various shapes, cut out 20 cookies, making sure to have 10 matching pairs (to make 10 cookie sandwiches).3.Brush tops of cutouts with egg; sprinkle with sugar-spice mixture. Arrange on prepared baking sheets. Bake in preheated oven until golden brown, 10 to 12 minutes. Cool on baking sheets 30 minutes.4.Spread 1 teaspoon jam onto 10 of the cookies. Spread 1 tablespoon whipped cream on top of jam. Top each with its matching cookie.
Makes:10Active time:20 minutesTotal time:1 hour
source: people.com
