Heart Jam Cookies (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 cup room-temperature unsalted butter
02 - 2 teaspoons cornstarch
03 - 1/3 cup packed light brown sugar
04 - 1/3 cup granulated sugar
05 - 1/4 teaspoon salt
06 - 1 large egg yolk
07 - 1 1/2 teaspoons almond extract
08 - 1 1/2 teaspoons vanilla extract
09 - 2 1/4 cups (280 g) plain flour
10 - 1/2 cup raspberry jam

# Instructions:

01 - Put parchment paper on two 13×9 trays so cleanup will be simple.
02 - Mix the cornstarch, salt, and flour in a medium bowl, then keep it aside for later.
03 - In a large bowl, use a hand or stand mixer to whip the soft butter, granulated sugar, and brown sugar together. Start slow, then bump up the speed to medium-high for a couple minutes until fluffy and pale.
04 - Scrape the bowl down, then mix in the almond extract, vanilla extract, and egg yolk until it's all nicely blended.
05 - Lower the mixer speed, and slowly add the dry mix to the wet. Scrape the sides occasionally so there aren't any dry spots left.
06 - Grab a tablespoon-sized piece of dough and roll it in your hands to form smooth balls. Space them 2 inches apart on your prepped trays.
07 - Press a heart imprint into each dough ball gently, using your pinky or a spoon-back. Pop the trays in the freezer for 30 minutes, or the fridge for an hour.
08 - Set your oven to 375°F (190°C) and let it preheat while cookies chill.
09 - Microwave your jam for 10–15 seconds until it's slightly runny. Use a small spoon or 1/4 teaspoon to add about 1/2 teaspoon of jam into each indent.
10 - Bake the cookies for 10–12 minutes. Once the edges just turn golden, they're ready.
11 - Leave your cookies on the trays for 5 minutes, then move them to a rack to cool completely.

# Notes:

01 - Sprinkle in some citrus zest, like lemon or orange, for extra zing.
02 - Roll the dough in coarse sugar or regular sugar before adding jam for a fun texture.
03 - Don’t love almond flavor? Just skip the almond extract.
04 - Keep these cookies in an airtight tin at room temp for up to 7 days, or in the fridge for 2 weeks.

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