Raspberry Heart Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/4 teaspoon fine salt
02 -
2 teaspoons cornflour
03 -
2 1/4 cups (280g) plain flour
→ Wet Ingredients
04 -
1/3 cup soft brown sugar, firmly packed
05 -
1/3 cup white sugar
06 -
1 cup softened unsalted butter
07 -
1 1/2 teaspoons almond flavoring
08 -
1 large egg yolk
09 -
1 1/2 teaspoons vanilla bean extract
→ Filling
10 -
Half a cup of raspberry preserves
# Instructions:
01 -
Get your baking trays ready with parchment paper. Mix together dry stuff in a bowl.
02 -
Beat butter and both sugars on high for a few minutes. Add the yolk, vanilla, and almond. Stir in the dry mix till combined.
03 -
Scoop out dough into tablespoons, shape into balls, and press a heart indent in each. Chill in the freezer for half an hour.
04 -
Warm your jam until it’s thinner. Spoon a small amount (1/2 teaspoon) into each heart. Bake at 375°F for 10–12 minutes, just until the edges brown lightly.
# Notes:
01 -
Keeps fine for 7 days at room temp or 2 weeks in the fridge.
02 -
Try adding lemon zest or rolling in sugar before baking.