Why You’ll Love This Recipe
- Festive Appearance: The heart-shaped design makes these cookies visually appealing and perfect for celebrations.
- Simple Ingredients: Made with pantry staples, this recipe is both accessible and straightforward.
- Versatile Flavor: While raspberry jam is classic, you can customize the filling with your favorite preserves.
- Make-Ahead Friendly: The dough can be prepared in advance, making it convenient for busy schedules.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1/3 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
- 1/2 cup raspberry jam
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare Baking Sheets: Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the butter, light brown sugar, and granulated sugar until light and fluffy, approximately 2-3 minutes.
- Add Egg and Extracts: Mix in the egg yolk, vanilla extract, and almond extract until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
- Form Dough Balls: Use a tablespoon to scoop dough and roll into smooth balls between your palms. Place them 2 inches apart on the prepared baking sheets.
- Create Heart Indentations: Using your pinky finger or the back of a small measuring spoon, press two indentations at the top of each dough ball to form a heart shape.
- Chill the Dough: Place the baking sheets in the freezer for 30 minutes to prevent spreading during baking.
- Preheat Oven: While the dough chills, preheat the oven to 350°F (175°C).
- Fill with Jam: After chilling, fill each heart indentation with approximately 1/2 teaspoon of raspberry jam.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are set.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Yield: Approximately 40-42 cookies
- Prep Time: 20 minutes
- Chilling Time: 30 minutes
- Cook Time: 10-12 minutes per batch
- Total Time: Approximately 1 hour
Variations
- Flavor Twists: Incorporate lemon or orange zest into the dough for a citrusy note.
- Jam Options: Experiment with different jams such as apricot, strawberry, or blackberry to suit your taste preferences.
- Nutty Addition: Roll the dough balls in finely chopped nuts like almonds or pistachios before baking for added texture and flavor.
- Chocolate Lovers: Drizzle melted chocolate over the cooled cookies or fill the indentations with chocolate spread instead of jam.
Storage/Reheating
- Room Temperature: Store cooled cookies in an airtight container at room temperature for up to one week.
- Refrigeration: For extended freshness, refrigerate the cookies in an airtight container for up to two weeks.
- Freezing: Place cooled cookies on a baking sheet and freeze until solid. Transfer to a freezer-safe container and store for up to three months. Thaw at room temperature before serving.
FAQs
What type of jam works best for these cookies?
Seedless raspberry jam is a popular choice due to its smooth texture and balanced sweetness. However, any thick, high-quality jam without large fruit chunks will work well.
Can I prepare the dough in advance?
Yes, you can prepare the dough ahead of time. After forming the dough balls and creating the heart indentations, place them on a baking sheet and freeze until solid. Transfer to an airtight container and freeze for up to three months. When ready to bake, fill with jam and bake directly from frozen, adding an extra minute to the baking time.
Why did my cookies spread too much during baking?
Excessive spreading can occur if the dough wasn’t chilled sufficiently. Chilling the dough helps solidify the fats, preventing the cookies from spreading too much during baking. Ensure the dough is chilled for at least 30 minutes before baking.
Can I use salted butter instead of unsalted?
Yes, you can use salted butter; however, omit the additional 1/4 teaspoon of salt in the recipe to prevent the cookies from becoming too salty.
How can I prevent the jam from leaking out during baking?
Using a thick jam helps prevent leakage. Additionally, avoid overfilling the heart indentations with jam to reduce the chance of it spilling over during baking.
Can I use a different type of sugar?
While the recipe uses light brown and granulated sugars, you can substitute the brown sugar with dark brown sugar for a more intense molasses flavor. The granulated sugar can also be swapped with coconut sugar for a different sweetness profile.
How can I make these cookies dairy-free?
Substitute the unsalted butter with a dairy-free butter alternative like margarine or coconut oil. Ensure the jam you use is also dairy-free.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or another binding agent to help the cookies hold together.
Do I need to use almond extract?
No, you can skip the almond extract if you’re not a fan of the flavor or if you’re allergic. The cookies will still be delicious with just the vanilla extract.
How do I know when the cookies are done baking?
The cookies are done when the edges are slightly golden and firm to the touch. The jam will bubble but should not spill over too much.
Conclusion
Heart Jam Cookies are a charming and delicious treat that’s perfect for any occasion, especially when shared with friends and family. The buttery shortbread base combined with sweet jam makes for an irresistible snack. Whether you’re celebrating Valentine’s Day, a birthday, or simply enjoying a cozy afternoon, these cookies are sure to delight! With the option to personalize the filling and make them ahead of time, they’re as practical as they are tasty.
Heart Jam Cookies
These Heart Jam Cookies are a sweet and festive treat, perfect for any occasion, especially Valentine’s Day. Made with a buttery shortbread base and filled with sweet raspberry jam, these cookies are easy to prepare, versatile, and sure to impress. A perfect combination of flavor and charm!
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes per batch
- Total Time: Approximately 1 hour
- Yield: About 40-42 cookies
- Category: Cookies, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1/3 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
- 1/2 cup raspberry jam
Instructions
- Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
- In a large bowl, cream the butter, light brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Mix in the egg yolk, vanilla extract, and almond extract until combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough forms.
- Roll dough into balls (about 1 tablespoon each) and place them 2 inches apart on the baking sheets.
- Use your pinky finger or a small spoon to press two indentations into each dough ball, forming a heart shape.
- Freeze the dough for 30 minutes to prevent spreading during baking.
- Preheat the oven to 350°F (175°C).
- Fill each heart indentation with 1/2 teaspoon of raspberry jam.
- Bake for 10-12 minutes, or until the edges are golden and set.
- Let cool on the baking sheets for 5 minutes before transferring to a wire rack.
Notes
- You can substitute raspberry jam with other preserves like strawberry, apricot, or blackberry.
- If you prefer a citrusy flavor, add lemon or orange zest to the dough.
- For added texture, roll dough balls in chopped nuts like almonds or pistachios before baking.
