Updated Wednesday, February 1st, 2012
Yield: 5-6 mini pies
Preheat the oven to 400 degrees and line a baking sheet with parchment.
Roll out the dough and cut an even number of circles using a cookie cutter or a large glass (around 3 inches across). Re-roll scraps if necessary.
Using a heart cookie cutter or a butter knife, cut out the hearts.
Arrange half of the dough circles onto the baking sheet, then place a tablespoon of jam into the center of each.
Using your finger, lightly wet the edges of the circle with milk (or cream), then top with another dough circle, lightly pressing to seal.
Curl up the edges of the sealed circles, then press down with the tines of a fork to crimp closed. This will keep the filling from leaking out.
Using a pastry brush, brush the tops of the crimped dough circles with more milk, then place a heart on the top.
Brush the hearts with a tiny bit more milk, then generously sprinkle with coarse sanding sugar.
Poke a few holes around the heart with a toothpick to let the steam out while they are baking.
Bake for 15-20 minutes or until golden brown.
Transfer to a wire rack to cool.
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