Ingredients
Dry Ingredients
- 2 1/4 cups (280 g) all purpose flour
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (at room temperature)
- 1/3 cup light brown sugar (packed)
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
Filling
- 1/2 cup raspberry jam
Instructions
- Prepare Baking Sheets: Line two 13×9 inch baking sheets with well-fitting parchment paper to ensure the cookies do not stick during baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt; set aside for later mixing.
- Cream Butter and Sugars: Using a stand mixer with a paddle attachment or a hand mixer, beat the unsalted butter with the light brown and granulated sugars starting at medium speed and gradually increasing to medium-high. Continue for 2 to 3 minutes until the mixture is light and creamy.
- Add Egg Yolk and Extracts: Scrape down the sides of the bowl to incorporate all ingredients, then mix in the egg yolk, vanilla extract, and almond extract until just combined.
- Incorporate Dry Ingredients: Reduce the mixer speed to low. Slowly add the dry flour mixture to the wet ingredients, mixing gently until just incorporated. Scrape down the bowl as needed to ensure even mixing.
- Shape Dough Balls: Use a tablespoon-sized dough scoop to portion the dough into balls. Roll each between your palms until smooth and place them 2 inches apart on the prepared baking sheets.
- Create Heart Indentations and Chill Dough: Gently press the top of each dough ball with a pinky finger to create a heart-shaped indentation. Chill the dough on the baking sheets in the freezer for 30 minutes or in the refrigerator for 1 hour to firm up.
- Preheat Oven: Once the dough is chilled, preheat your oven to 375°F (190°C).
- Prepare Jam Filling: Warm the raspberry jam in a small microwave-safe bowl for 10-15 seconds until slightly runny. Using a 1/4 teaspoon or small spoon, carefully fill each heart indentation on the dough balls with about 1/2 teaspoon of jam, filling to the brim.
- Bake Cookies: Bake the cookies on each tray for 10 to 12 minutes, or until the edges just start to turn golden brown, indicating doneness.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough is important to maintain the heart shape and prevent spreading during baking.
- Using room temperature butter helps achieve a creamy, smooth dough consistency.
- If raspberry jam is too thick, warming it slightly ensures it spreads nicely in the cookie indentation.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a different flavor, substitute raspberry jam with strawberry or apricot preserves.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American