Description
Few things say “I love you” quite like these Heart-Shaped Jam Cookies. Imagine buttery, melt-in-your-mouth shortbread with a glimmer of sweet raspberry or apricot jam nestled in the center—like little jewels of happiness! They’re simple to make, elegant to serve, and perfect for Valentine’s Day, holidays, or just to brighten someone’s day.
Ingredients
For the Shortbread Cookies:
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1 cup (230g) unsalted butter, softened
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⅔ cup (85g) powdered sugar
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1 large egg yolk, room temperature
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1 tsp vanilla extract
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½ tsp almond extract (optional, but adds beautiful flavor)
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2¼ cups (285g) all-purpose flour
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¼ tsp salt
For the Filling & Finish:
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½ cup (160g) raspberry or apricot jam (thick, not runny)
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1 tbsp powdered sugar (for dusting, optional)
Instructions
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Cream the Butter & Sugar:
In a large bowl, beat the softened butter and powdered sugar until light and fluffy (about 2–3 minutes). -
Add Flavor:
Mix in the egg yolk, vanilla, and almond extract until well blended. -
Add Dry Ingredients:
Gradually mix in flour and salt until a soft dough forms. Stop mixing as soon as it comes together to keep the cookies tender. -
Chill the Dough:
Divide into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour. This step keeps the cookies from spreading. -
Preheat the Oven:
Set your oven to 350°F (175°C) and line two baking sheets with parchment paper. -
Roll & Cut:
On a floured surface, roll out one disc to about ¼ inch thick. Cut out hearts with a cookie cutter. For the centers, use a smaller heart cutter or the end of a piping tip to make a small well (don’t cut all the way through). -
Bake:
Place on prepared sheets and bake for 10–12 minutes, until edges are just starting to turn golden. -
Cool:
Let cookies cool 5 minutes on the pan, then transfer to a rack to cool completely. -
Fill with Jam:
Once cooled, spoon or pipe a little jam into each indentation. Finish with a dusting of powdered sugar if desired.
Notes
Chill the dough! Cold dough = crisp edges and perfect shape.
Use thick jam or preserves to prevent bubbling or overflow.
Re-roll scraps gently—overworking can make cookies tough.
For a neater look, bake the cookies without jam first for 8–9 minutes, then add jam and bake 2–3 more minutes.
Nutrition
- Calories: 140 cal Per Slice
- Sugar: 7g
- Fat: 8g
- Carbohydrates: 15g