Heart Print Cookies
These heart-shaped delights bring together a tender cookie base filled with sweet jam, perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup soft unsalted butter Softened for optimal blending
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract Can substitute with almond extract for a richer flavor
- 3/4 cup all-purpose flour Can substitute with gluten-free flour
- 3 tablespoons cornstarch Adjust if using gluten-free flour
- 1/3 teaspoon salt
For the Filling
- jam (strawberry, raspberry, or any preferred flavor) Options for seasonal flavors include lemon curd or chocolate ganache
Instructions
Preparation
- Soften the butter in a mixing bowl, then add sugar and beat until pale and creamy.
- Add the egg and vanilla extract, mixing well until combined.
- Gently fold in the flour, cornstarch, and salt until a soft, slightly sticky dough forms. Adjust with water if too dry.
- Wrap the dough in cling film and refrigerate for 30-60 minutes.
Baking
- Preheat the oven to 350°F (175°C).
- Form small balls of dough, about 1 inch in diameter, and roll in sugar.
- Place on a parchment-lined baking sheet and create a heart-shaped imprint in the center of each ball.
- Fill the imprint with your choice of jam.
- Bake for 10-12 minutes until lightly golden, then cool on the baking sheet.
Notes
Store cookies in an airtight container for up to 5 days, or refrigerate for 2 weeks and freeze for 3 months.