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Whip up adorable heart-shaped treats packed with bright raspberry jam. These buttery shortbread bites mix traditional thumbprint cookie style with a sweet romantic flair, just right for Valentine's Day celebrations or whenever you want something special.
I've tried making these countless times and found that getting the temp right and letting the dough rest cool are the biggest tricks to making hearts that actually look like hearts.
Must-Have Components
- Butter: Softened to touch (65-70°F)
- Powdered Sugar: Makes cookies melt in your mouth
- All-Purpose Flour: Scoop with spoon then level off
- Large Egg Yolk: Not cold from fridge
- Pure Vanilla Extract: Skip the fake stuff
- High-Quality Raspberry Jam: Better without seeds
- Salt: Brings out sweetness
- Optional: Almond Extract - Adds extra flavor kick
Easy-to-Follow Process
- 1. Mix Your Dough:
- Whip softened butter with powdered sugar until it's fluffy and pale, around 3-4 minutes. Drop in egg yolk and vanilla, mix till blended. Slowly add flour and salt, stirring just enough to form dough. Don't mix too much. Cool in fridge for 30 minutes.
- 2. Create Cookie Shapes:
- Form small 1-inch balls from your cold dough. Push down the middle with your thumb, then pinch and shape into hearts with a point at the bottom. Put them on baking sheets lined with parchment, keeping 2 inches between each. Chill these shaped cookies another 30 minutes.
- 3. Add Your Jam:
- Heat jam for a few seconds (15-20) in the microwave so it's easier to work with. Drop about ½ teaspoon jam into each heart indent, but don't go overboard. Try to keep jam off the edges.
- 4. Pop Them in the Oven:
- Cook at a 350°F oven for 12-15 minutes until edges turn slightly golden. Let them sit on the baking sheet for 5 minutes before moving to a cooling rack.
- 5. Final Touches:
- After they've totally cooled, you can sprinkle powdered sugar around the edges if you want. Wait for jam to firm up before stacking or packing them.
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Keeping and Enjoying Your Treats
Cookies without jam stay fresh in sealed containers about a week. Once you've added jam, try to eat them within 3 days. Want to make them ahead? Freeze plain cookies (no jam yet) in freezer containers up to 3 months. Let them thaw in your fridge overnight, then add jam before serving.
Great Matches For Serving
- Warm tea or coffee
- Cold milk
- Bubbly for special moments
- Fresh picked raspberries
- Small fancy desserts
- Rich chocolate treats
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Different Jam Choices
- Sweet strawberry spread
- Tangy apricot preserves
- Rich blackberry jam
- Blend of different berries
- Sweet and nutty fig spread
- Tart cherry preserves
These little heart cookies prove you don't need fancy ingredients to make something amazing. They'll make folks smile whether you give them as gifts or enjoy them at home. Just remember - taking your time with cooling and careful jam filling makes all the difference in how pretty they turn out.
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Closing Thoughts
Getting these cookies just right comes down to paying attention to little details and watching temperatures. Each time you make them, you'll get better at crafting beautiful, yummy treats that show you really care.
Frequently Asked Questions
- → Can I try other jam flavors?
- Of course! Go for cherry, apricot, or even strawberry for variety.
- → What’s the point of freezing them first?
- It makes sure the hearts don’t lose their shape and keeps the jam in place during baking.
- → How long will they last?
- They’re good on the counter for about a week, or stash them in the fridge for up to two weeks.
- → Could I freeze the dough instead?
- Sure! Shape them, then freeze. When ready, leave in the fridge overnight before baking.
- → Is this okay for gluten-free diets?
- Not as is, but swap the flour for a gluten-free mix and you’re set!