Raspberry Heart Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
Salt, about 1/4 teaspoon
02 -
2 teaspoons of cornstarch
03 -
2 1/4 cups (280g) plain flour
→ Wet Ingredients
04 -
A cup of unsalted butter, at room temperature
05 -
1/3 cup packed light brown sugar
06 -
1/3 cup white sugar
07 -
1 large egg yolk
08 -
1.5 teaspoons of vanilla
09 -
1.5 teaspoons of almond flavoring
→ Filling
10 -
Raspberry jam, a half cup
# Instructions:
01 -
Grab some parchment and line your baking pans. Mix together the plain flour, cornstarch, and salt in a bowl. Set it aside for later.
02 -
Using a big bowl, blend the butter, white sugar, and brown sugar together until it feels airy and fluffy. This'll take 2-3 minutes.
03 -
Drop in the egg yolk and both the vanilla and almond flavorings into your butter-sugar mix. Stir it gently. Slowly add your earlier dry mix until you have a smooth dough ball.
04 -
Scoop up tablespoon-sized dough bits, roll them into balls, and then flatten them into hearts. Press the centers to make little dips using your thumb or the back of a spoon. Put 'em on your trays and freeze them for half an hour.
05 -
Warm up the raspberry jam till it softens a bit, either in the microwave or stovetop. Spoon about half a teaspoon into each cookie's dip.
06 -
Turn your oven up to 375°F. Bake those cookies for about 10-12 minutes until their edges are a nice golden shade. Cool 'em for 5 minutes on the pan before moving to a rack to finish cooling.
# Notes:
01 -
To boost flavor, sprinkle some citrus zest into the dough or roll cookies in sugar before baking.
02 -
Freeze your shaped cookie bits before cooking to help them stay nice and neat.