Heart Jam Cookies
Heart Jam Cookies are a delightful combination of buttery dough and jam filling, easily made at home to bring joy and warmth to any occasion.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened at room temperature Ensure butter is not melted; it should be soft but firm.
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1.5 teaspoons vanilla extract
- 1.5 teaspoons almond extract
- 2.25 cups all-purpose flour Spoon and level to avoid packing.
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
For the Filling
- 1/2 cup raspberry jam Warmed slightly for easier dolloping.
Instructions
Preparation
- In a large mixing bowl, cream together softened butter, light brown sugar, and granulated sugar until the mixture is lighter in color and creamy in texture.
- Add in the egg yolk, vanilla, and almond extracts, mixing until combined.
- Gradually add in the flour, cornstarch, and salt, mixing until a soft dough forms.
- Using a tablespoon-sized dough scoop, portion out the dough and roll into balls. Place them on parchment-lined baking sheets, leaving two inches apart.
- Press your pinky finger into the center of each dough ball to create a heart-shaped indentation.
- Chill the shaped cookies in the freezer for 30 minutes or in the refrigerator for 1 hour.
Baking
- Preheat your oven to 375°F (190°C).
- Warm the raspberry jam in a microwave-safe bowl for 10-15 seconds until it’s runny.
- Fill each heart-shaped indentation with the warm jam.
- Bake for 10-12 minutes, until the edges just begin to turn golden.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to a cooling rack.
Notes
These cookies can be stored in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks. They can also be frozen for up to 3 months. For a twist, try different jams like strawberry or apricot.