Heart Raspberry Thumbprint Cookies (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 2 1/4 cups (280g) all purpose flour
02 - 2 teaspoons cornstarch
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, room temperature
05 - 1/3 cup light brown sugar, packed
06 - 1/3 cup granulated sugar
07 - 1 large egg yolk
08 - 1 1/2 teaspoons vanilla extract
09 - 1 1/2 teaspoons almond extract

→ Filling

10 - 1/2 cup raspberry jam

# Instructions:

01 - Line baking sheets with parchment. Whisk dry ingredients.
02 - Cream butter and sugars 2-3 minutes. Add yolk and extracts. Mix in dry ingredients.
03 - Form 1 tablespoon balls, make heart indents. Freeze 30 minutes.
04 - Heat jam until runny. Fill indents with 1/2 teaspoon jam. Bake at 375°F for 10-12 minutes until edges are golden.

# Notes:

01 - Stores 1 week at room temperature, 2 weeks refrigerated
02 - Can add citrus zest or roll in sugar before baking

Back