Heart Print Cookies
These charming jam-filled cookies are buttery, tender, and perfect for any occasion from Valentine's Day treats to after-school snacks.
Ingredients
Cookie Dough
- 3/4 cup all-purpose flour Swap: 1:1 gluten-free flour blend for a GF version
- 1/2 cup soft unsalted butter Swap: vegan buttery spread for dairy-free
- 1/2 cup sugar plus extra for rolling
- 1 large egg Swap: flax egg for egg-free — see Variations
- 1 tsp vanilla extract
- 1/3 tsp salt If you use salted butter, reduce added salt slightly.
- 3 tbsp cornstarch Gives tenderness and prevents spread
Filling
- 4 tbsp jam Strawberry or raspberry are classic; other fruit preserves or curds work
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- In a mixing bowl, beat the soft butter and 1/2 cup sugar for 3–4 minutes until pale and fluffy.
- Beat in the egg and then add vanilla. Mix until creamy, about 1–2 minutes.
- Whisk together flour, cornstarch, and salt. Gradually add this dry mix to the wet ingredients while stirring until combined. The dough should be soft and slightly sticky. If it's crumbly, add a teaspoon of water.
- Wrap the dough in cling film and chill for 30–60 minutes.
Baking
- Form small balls no larger than 1 inch in diameter. Roll each in extra sugar and place them on the prepared baking sheet.
- Use your thumb or the back of a small spoon to press a heart-shaped indent into each ball. Fill the heart with a small amount of jam (about 1/4 to 1/2 teaspoon).
- Bake for 10–12 minutes, until the bottoms are lightly golden but the centers still look set.
- Let the cookies cool on the baking sheet for a few minutes. If desired, add a touch more jam while warm. Cool completely on a wire rack.
Notes
Serve warm with tea or coffee, plate on a dessert stand, or pack in cellophane for a gift. Store in an airtight container at room temperature for 3-4 days.