Description
These heart-shaped jam cookies are buttery, crumbly, and perfect for any occasion. With the combination of vanilla and almond extracts and a sweet burst of raspberry jam in the center, these cookies melt in your mouth. The addition of cornstarch creates a tender crumb, making these cookies a delightful treat for anyone with a sweet tooth.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 egg yolk (discard or save the egg white for another recipe)
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1/4 cup raspberry jam (seedless or with seeds)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
- In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg yolk, vanilla extract, and almond extract (if using) to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be slightly crumbly.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
- Fill each indentation with a small amount of raspberry jam.
- Bake for 10-12 minutes, or until the edges of the cookies are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your butter is softened to room temperature for easy mixing.
- Feel free to substitute the raspberry jam with your favorite fruit preserves.
- The almond extract can be omitted if you prefer a more classic vanilla flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American