Heart Raspberry Cookies (Version imprimable)

Soft, buttery heart-shaped cookies filled with fruity raspberry jam. Great for Valentine's Day!

# Composition:

01 - 1/4 tsp salt

02 - 2 tsp cornstarch

03 - 2 1/4 cups (280g) all-purpose flour

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

10 - 1/2 cup jam (raspberry)

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.

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!