Heart Jam Cookies
These buttery, tender cookies are filled with a bright dollop of raspberry jam, perfect for gifting, Valentine's treats, or any occasion.
Ingredients
For the cookie dough
- 2 1/4 cups all-purpose flour Measure by weight (280 g) for consistent results.
- 2 teaspoons cornstarch Gives a tender, shortbread-like crumb; don’t skip.
- 1/4 teaspoon salt
- 1 cup unsalted butter (at room temperature) Ensure it's not melted for good creaming.
- 1/3 cup light brown sugar (packed)
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoon almond extract
For the filling
- 1/2 cup raspberry jam Classic choice; feel free to substitute with apricot, strawberry, or blackberry jam.
Instructions
Preparation
- Line two 13x9 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, and salt.
- In a large bowl, cream the room-temperature butter with both sugars for 2–3 minutes until lighter in color and creamy.
- Add the egg yolk, vanilla, and almond extract, and mix until combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
- Use a 1-tablespoon scoop to portion the dough and roll each portion into balls.
- Place the balls 2 inches apart on the baking sheets and press a heart shape into the top using your pinky or a spoon.
- Chill the trays in the freezer for 30 minutes or the refrigerator for 1 hour.
Baking
- Preheat the oven to 375°F (190°C).
- Warm the jam in the microwave for 10–15 seconds to make it runny, then fill the heart indents with jam.
- Bake for 10–12 minutes until the edges turn golden brown, rotating halfway if necessary.
- Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 7 days. They also freeze well for up to 3 months.