Donna Hay's Cream & Jam Cookie Sandwiches

By charlotteh371

Ingredients

• 1⁄4 cup granulated sugar
• 1⁄ 2 tsp. pumpkin-pie spice
• 1 (14.1-oz.) pkg. refrigerated piecrusts
• All-purpose flour, for work surface
• 1 large egg, lightly beaten
• 1⁄ 2 cup seedless raspberry jam
• 1 cup heavy cream, whipped to stiff peaks

Preparation

Step 1

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.