Raspberry Heart Thumbprints (Print Version)
# Ingredients:
→ Dry Stuff
01 -
2 1/4 cups (280g) plain flour
02 -
2 teaspoons cornstarch
03 -
1/4 teaspoon salt
→ Wet Stuff
04 -
1 cup softened unsalted butter
05 -
1/3 cup packed light brown sugar
06 -
1/3 cup white sugar
07 -
1 large egg yolk
08 -
1 1/2 teaspoons vanilla flavor
09 -
1 1/2 teaspoons almond flavor
→ Filling
10 -
1/2 cup red raspberry preserves
# Instructions:
01 -
Put parchment on your baking trays. Grab a bowl and mix your flour, cornstarch, and salt together. Put it aside for now.
02 -
Take a big bowl and beat your butter with both sugars for about 2-3 minutes until it looks pale and fluffy.
03 -
Drop in the egg yolk and both flavors to your butter mix. Stir it up. Slowly add your dry stuff and mix until you've got smooth cookie dough.
04 -
Make 1-tablespoon balls from your dough. Press each one into a heart and make a dent in the middle with your thumb. Put them on your trays and stick them in the freezer for 30 minutes.
05 -
Warm up your raspberry preserves in the microwave or on the stove until it's a bit runny. Put about 1/2 teaspoon of warm jam in each cookie dent.
06 -
Heat your oven to 375°F. Bake your cookies for 10-12 minutes until the edges turn golden. Let them sit on the tray for 5 minutes, then move them to a rack to cool all the way.
# Notes:
01 -
Try adding some lemon or orange zest in your dough or roll your cookies in sugar before they go in the oven for extra taste.
02 -
Don't skip freezing your shaped cookies before baking or they won't keep their cute heart shape.