Heart Raspberry Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
A small pinch of salt (1/4 teaspoon)
02 -
Two teaspoons of cornstarch
03 -
Two and a quarter cups (about 280g) plain flour
→ Wet Ingredients
04 -
1 cup of butter (unsalted, softened)
05 -
1 and a half teaspoons of almond flavoring
06 -
1 large egg yolk
07 -
1 and a half teaspoons of vanilla flavoring
08 -
1/3 cup packed soft brown sugar
09 -
1/3 cup white sugar
→ Filling
10 -
Half a cup of raspberry preserves
# Instructions:
01 -
Lay parchment on your baking trays. Stir together the dry mix until evenly blended.
02 -
Beat the butter, granulated sugar, and brown sugar for a couple of minutes. Pour in the egg yolk and extracts, then mix. Add in the dry mix and stir until it's doughy.
03 -
Roll out dough into 1-tbsp-sized balls, press a heart shape into each. Chill in the freezer for about 30 minutes.
04 -
Warm the jam so it softens. Spoon half a teaspoon into each heart groove. Bake at 375°F for 10 to 12 minutes, or until the edges are golden.
# Notes:
01 -
Good for one week on the counter, or two weeks in the fridge.
02 -
You can add zest from citrus fruits or sugar-coat them before baking for extra flavor.