Heart Jam Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 1/4 cups (280 g) all purpose flour
02 -
2 teaspoons cornstarch
03 -
1/4 teaspoon salt
→ Wet Ingredients
04 -
1 cup unsalted butter, room temperature
05 -
1/3 cup light brown sugar, packed
06 -
1/3 cup granulated sugar
07 -
1 large egg yolk
08 -
1 1/2 teaspoons vanilla extract
09 -
1 1/2 teaspoon almond extract
→ Filling
10 -
1/2 cup raspberry jam
# Instructions:
01 -
Line two 13x9 baking sheets with parchment paper. Whisk together flour, cornstarch, and salt in a medium bowl.
02 -
Cream butter and sugars until light and creamy. Mix in egg yolk, vanilla, and almond extract. Gradually add dry ingredients.
03 -
Form 1 tablespoon dough balls, place on sheets 2 inches apart. Press heart shape into tops with pinky finger. Freeze 30 minutes or refrigerate 1 hour.
04 -
Heat jam until runny. Fill heart indents with about 1/2 teaspoon jam each.
05 -
Bake at 375°F for 10-12 minutes until edges are golden brown. Cool 5 minutes on sheet, then transfer to cooling rack.
# Notes:
01 -
Can add citrus zest to dough for extra flavor
02 -
Optional to roll dough in sugar before shaping
03 -
Keeps for 1 week at room temperature or 2 weeks refrigerated