Raspberry Heart Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
280 grams (2 1/4 cups) of regular flour
02 -
2 tsp of cornstarch
03 -
A small pinch of salt (about 1/4 tsp)
→ Wet Ingredients
04 -
1 cup of unsalted butter, softened
05 -
1/3 cup of tightly packed light brown sugar
06 -
1/3 cup of standard white sugar
07 -
The yolk of one large egg
08 -
1 and 1/2 teaspoons of vanilla
09 -
1 and 1/2 teaspoons of almond flavoring
→ Filling
10 -
Half a cup of raspberry jam
# Instructions:
01 -
Line up your baking sheets with parchment paper. In a medium-sized bowl, mix the flour, cornstarch, and salt together with a whisk. Put the bowl aside for later.
02 -
Throw the softened butter, packed brown sugar, and granulated sugar into a large mixing bowl. Beat everything together for a couple of minutes until the mix looks airy and fluffy.
03 -
Mix the egg yolk, vanilla, and almond flavoring into the sugary butter. Gradually add in the dry mix you set aside earlier, stirring until you’ve got smooth dough.
04 -
Form little balls of dough, about a spoonful each. Flatten them gently into hearts and press a small dip in the middle with your thumb or a spoon. Lay them on the baking sheets and pop them in the freezer to firm up for 30 minutes.
05 -
Heat the jam either in a microwave or on the stove until it’s a bit runny. Spoon about half a teaspoon into the indent in each cookie.
06 -
Set your oven to 375°F to preheat. Bake the cookies for around 10–12 minutes, or until the edges turn golden. Let them sit on the baking sheet for a few minutes before transferring them to a rack to finish cooling.
# Notes:
01 -
Toss in some citrus zest for a zippy flavor upgrade or roll the cookie dough in sugar before sticking them in the oven.
02 -
Freezing the dough shapes before baking will help everything hold together better as it cooks.