Buttery Heart Jam Cookies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/3 cup granulated sugar
02 -
1 1/2 teaspoons vanilla extract
03 -
1 cup unsalted butter, softened
04 -
1/3 cup packed light brown sugar
05 -
2 teaspoons cornstarch
06 -
1/4 teaspoon salt
07 -
1 large egg yolk
08 -
2 1/4 cups (280 g) all-purpose flour
09 -
1 1/2 teaspoons almond extract
10 -
1/2 cup raspberry jam
# Instructions:
01 -
Lay down parchment paper on two 13×9 baking pans to make cleanup simple.
02 -
Grab a medium-sized bowl. Toss in the flour, salt, and cornstarch, then whisk it all together. Put the bowl aside for later.
03 -
In a big bowl, cream the softened butter with both sugars. Use a stand mixer or hand mixer on medium, then bump it up to medium-high for a few minutes until it’s fluffy.
04 -
Scrape the sides of the bowl down, add the egg yolk, almond extract, and vanilla extract, and keep mixing until it all comes together nicely.
05 -
Turn the mixer to its lowest setting. Slowly add the flour mixture and keep mixing. Scrape the bowl as needed to make sure it’s blended evenly.
06 -
Scoop out dough with a small tablespoon-sized scoop and roll it into smooth balls using your hands. Place them about 2 inches apart on the pans.
07 -
Press a small heart or indent into the top of each dough ball. You can use your pinky finger or a spoon. Pop the trays in the freezer for 30 minutes or leave in the fridge for about an hour.
08 -
Warm up your oven to 375°F (190°C).
09 -
Give the raspberry jam a quick microwave zap for 10–15 seconds to loosen it. Add about 1/2 teaspoon into each indent using a small spoon.
10 -
Pop the trays in the oven and bake for 10–12 minutes. Watch for the edges to barely start turning a golden color.
11 -
Let the cookies chill out on the pans for 5 minutes, then transfer them onto a wire rack to finish cooling.
# Notes:
01 -
For a citrus kick, grate in some lemon or orange zest into the dough.
02 -
For sparkle and crunch, roll the dough balls in sugar before adding jam.
03 -
Swap almond extract out for vanilla only if you're after a simpler taste.
04 -
Keep them fresh for a week in a sealed container at room temperature or 2 weeks in the fridge.