Heart Raspberry Thumbprint Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 1/4 cups (280g) all purpose flour
02 -
2 teaspoons cornstarch
03 -
1/4 teaspoon salt
→ Wet Ingredients
04 -
1 cup unsalted butter, room temperature
05 -
1/3 cup light brown sugar, packed
06 -
1/3 cup granulated sugar
07 -
1 large egg yolk
08 -
1 1/2 teaspoons vanilla extract
09 -
1 1/2 teaspoons almond extract
→ Filling
10 -
1/2 cup raspberry jam
# Instructions:
01 -
Line baking sheets with parchment paper. In a medium bowl, whisk together flour, cornstarch, and salt. Set aside.
02 -
In a large mixing bowl, cream unsalted butter, light brown sugar, and granulated sugar together for 2-3 minutes until light and fluffy.
03 -
Add the egg yolk, vanilla extract, and almond extract to the butter mixture. Mix until combined. Gradually mix in the dry ingredients until a smooth dough forms.
04 -
Roll the dough into 1-tablespoon balls. Gently press each ball into a heart shape and create an indent in the center using your thumb or the back of a spoon. Place cookies on prepared baking sheets and freeze for 30 minutes.
05 -
Heat raspberry jam in the microwave or on the stovetop until slightly runny. Fill each indent with about 1/2 teaspoon of warm jam.
06 -
Preheat the oven to 375°F. Bake the cookies for 10-12 minutes, or until the edges are golden brown. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
For added flavor, sprinkle citrus zest into the dough or roll the cookies in sugar before baking.
02 -
Freeze the shaped cookies before baking to ensure they hold their form during cooking.