Heart Jam Cookies (Print Version)
# Ingredients:
→ Key Components
01 -
280 g (2 1/4 cups) plain flour
02 -
1/4 tsp salt
03 -
2 tsp cornstarch
04 -
1/3 cup white sugar, firmly packed
05 -
1 cup softened unsalted butter
06 -
1/3 cup regular granulated sugar
07 -
A large egg yolk
08 -
1 1/2 tsp vanilla essence
09 -
1 1/2 tsp almond essence
10 -
Half a cup of raspberry preserves
# Instructions:
01 -
Get two 13×9 pans ready by covering them with parchment paper to avoid mess later.
02 -
In a mixing bowl, whisk together the salt, cornstarch, and flour, then leave it aside.
03 -
In a large bowl, beat the butter, white sugar, and brown sugar together with a mixer. Start slowly, then crank it up to medium-high, mixing for a couple of minutes till smooth and fluffy.
04 -
Add the egg yolk, almond essence, and vanilla, scraping down the sides to mix things thoroughly.
05 -
On a low mixer setting, slowly pour in the dry bowl into the wet one. Scrape the sides now and then to make sure no bits are left out.
06 -
Scoop 1-tablespoon dough portions and roll ‘em between your palms to form little round balls. Pop them on lined pans, with about 2 inches of space between each.
07 -
Use the back of a small spoon or your pinky to press heart-shaped dips into each dough ball. Chill in the freezer for half an hour or let them sit in the fridge for 1 hour.
08 -
Set your oven temperature to 375°F (190°C) so it’s ready to go.
09 -
Soften the raspberry jam slightly by microwaving for 10–15 seconds. Drop about 1/2 teaspoon of jam into each heart-shaped dent using a tiny spoon.
10 -
Bake in the oven for 10–12 minutes, just until you notice the edges turning lightly golden.
11 -
Let the fresh cookies stay on their pans for 5 minutes before carefully moving them to a rack to finish cooling.
# Notes:
01 -
Add a citrus twist by mixing in some grated lemon or orange peel.
02 -
Roll the dough balls in sparkly sanding sugar before adding jam for a crunchy touch.
03 -
For a neutral taste, leave out the almond essence.
04 -
Keep cookies fresh in an airtight container on the counter for a week or chilled in the fridge for two weeks.