Heart Raspberry Cookies (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1/4 tsp salt
02 - 2 tsp cornstarch
03 - 2 1/4 cups (280g) all-purpose flour

→ Wet Ingredients

04 - 1 1/3 cup butter (unsalted, softened)
05 - 1 large egg yolk
06 - 1/3 cup packed brown sugar
07 - 1 1/3 cup regular white sugar
08 - 1 1/2 tsp of vanilla
09 - 1 1/2 tsp almond flavoring

→ Filling

10 - 1/2 cup jam (raspberry)

# Instructions:

01 - Get your baking sheets ready by covering them with parchment. Stir your dry mix together in a bowl.
02 - Whip the butter and sugars for a couple of minutes until fluffy. Add in yolk, vanilla, and almond flavor. Slowly combine the dry mixture.
03 - Scoop and roll out 1-tbsp balls of dough. Press heart shapes into the dough. Chill in the freezer for 30 minutes.
04 - Warm the jam to make it pourable. Spoon about 1/2 tsp into the hearts. Bake for around 10-12 minutes at 375°F until the edges are just set.

# Notes:

01 - Keeps for about a week at room temp or two weeks in the fridge.
02 - Add lemon or orange zest—try rolling in sugar before baking!

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