Heart Raspberry Cookies (Printable Version)
# What You'll Need:
→ Dry Ingredients
01 -
1/4 teaspoon salt
02 -
2 teaspoons cornstarch
03 -
2 1/4 cups (280g) all-purpose flour
→ Wet Ingredients
04 -
1 1/2 teaspoons almond extract
05 -
1 1/2 teaspoons vanilla extract
06 -
1 large egg yolk
07 -
1/3 cup white sugar
08 -
1/3 cup brown sugar, tightly packed
09 -
1 cup softened, unsalted butter
→ Filling
10 -
1/2 cup raspberry preserves
# Preparation Steps:
01 -
Set oven trays with parchment paper. Stir together the dry stuff until blended.
02 -
Beat butter with both sugars for a few minutes. Drop in the extracts and yolk. Add dry mix and blend it all together.
03 -
Roll dough into tablespoon-sized balls, shape into hearts, and press to create indents. Chill in the freezer for half an hour.
04 -
Warm up the jam till it's runny, spoon 1/2 teaspoon into each heart indent, and bake at 375°F for around 10-12 minutes—look for golden brown edges.
# Additional Tips:
01 -
Keeps a week on the counter or up to two weeks in the fridge.
02 -
Try adding lemon zest or sugar-coating before baking for a twist!