Raspberry Heart Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/4 teaspoon salt
02 -
2 teaspoons cornstarch
03 -
2 1/4 cups (280g) regular flour
→ Wet Ingredients
04 -
1/3 cup granulated sugar
05 -
1 cup unsalted butter, softened
06 -
1/3 cup packed light brown sugar
07 -
1 1/2 teaspoons almond extract
08 -
1 1/2 teaspoons vanilla extract
09 -
1 large yolk from an egg
→ Filling
10 -
1/2 cup raspberry preserves
# Instructions:
01 -
Set up baking trays with parchment paper. In another bowl, stir together the salt, cornstarch, and flour. Put aside for now.
02 -
In a big bowl, whip together the room temperature butter, both sugars, until it looks fluffy. This takes about 2-3 minutes.
03 -
Toss in the yolk, almond extract, and vanilla. Beat until blended. Slowly add the dry mix until a soft dough forms.
04 -
Scoop dough into balls about a tablespoon each. Flatten each into a heart shape and press a small dip in the middle using a thumb or spoon back. Place them on the parchment-lined trays and freeze for half an hour.
05 -
Warm the raspberry filling until it’s slightly smoother. Spoon about a 1/2 teaspoon of it into the hole of each cookie.
06 -
Turn your oven to 375°F and bake the cookies for 10-12 minutes. You’ll know they’re done when the edges turn golden. Let them sit on the tray for 5 minutes, then transfer onto a cooling rack.
# Notes:
01 -
For extra flavor, mix in some citrus zest or coat the cookies in sugar before putting them in the oven.
02 -
Chilling the cookies before baking stops them from spreading too much as they bake.