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Whip up cute heart-shaped treats filled with bright raspberry jam. These buttery shortbread bites combine the classic thumbprint style with a sweet romantic flair, just right for Valentine's Day or whenever you want to show some love.
I've tried many versions and found that watching your temps and giving enough chill time really makes all the difference in getting that perfect heart look.
Essential Ingredients
- Butter: Softened to touch (65-70°F)
- Powdered Sugar: Gives that melt-in-your-mouth feel
- All-Purpose Flour: Scoop with spoon and level off
- Large Egg Yolk: Taken out early to warm up
- Pure Vanilla Extract: Skip the fake stuff
- High-Quality Raspberry Jam: Better without seeds
- Salt: Brings out the sweetness
- Optional: Almond Extract - Adds something special
Making Your Cookies
- 1. Mix Your Dough:
- Whip softened butter with powdered sugar until it's fluffy and pale, taking about 3-4 minutes. Toss in egg yolk and vanilla, blend until smooth. Slowly add flour and salt, mixing just enough to form dough. Don't go overboard mixing. Cool the dough for half an hour.
- 2. Form Your Hearts:
- Take your chilled dough and roll into 1-inch balls. Push down in the middle with your thumb, then squeeze the sides to make a heart with a point at the bottom. Put them on baking sheets lined with parchment, leaving 2 inches between each. Chill your shaped cookies another 30 minutes.
- 3. Add The Jam:
- Heat your jam briefly in the microwave (just 15-20 seconds) so it spreads better. Drop ½ teaspoon jam into each heart indent, but don't overfill. Try not to get jam on the edges of the cookies.
- 4. Get Them Baked:
- Cook at 350°F for 12-15 minutes until edges turn light gold. Let them sit on the baking sheet for 5 minutes before moving to a cooling rack.
- 5. Final Touches:
- After they're totally cool, sprinkle powdered sugar around the edges if you want. Wait for the jam to set completely before you stack or wrap them.
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Keeping Them Fresh
Empty cookies stay good in a sealed container for up to a week. Once you've added jam, try to eat them within 3 days. Want to freeze them? Store unfilled cookies in a freezer container for up to 3 months. Let them thaw in the fridge overnight and add jam right before you serve.
Goes Great With
- Warm tea or coffee
- Cold milk
- Bubbly champagne
- Fresh picked raspberries
- Tiny fancy cakes
- Chocolate candies
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Try Different Jams
- Chunky strawberry
- Smooth apricot
- Rich blackberry
- Berry medley
- Sweet fig
- Tart cherry
These sweet little hearts prove that common kitchen stuff can turn into something really special. They'll make folks smile whether you're giving them away or keeping them for yourself. Just remember, taking your time with chilling and careful filling makes them look their best.
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Last Thoughts
Getting these cookies just right comes down to watching the little things and keeping an eye on temperature. Each time you make them is a chance to get better at creating pretty, tasty treats that show you care.
Frequently Asked Questions
- → Can I swap the raspberry jam for another flavor?
- Totally! Strawberry, apricot, or cherry jam would work just as well.
- → Why do the cookies need to chill before baking?
- It helps keep the shape intact and prevents the jam from spilling out.
- → What's the shelf life of these cookies?
- They last about a week at room temp and up to 2 weeks in the fridge.
- → Is freezing the dough okay?
- Yeah, you can freeze the hearts before baking. Let them thaw in the fridge overnight before continuing.
- → Are these cookies safe for gluten-free diets?
- Not as written, but replacing regular flour with a gluten-free mix should work!