Heart-Shaped Raspberry Jam Cookies
Delicious heart-shaped cookies filled with fruity raspberry jam, perfect for sharing on special occasions or simple indulgences.
Ingredients
Cookie dough ingredients
- 2.5 cups all-purpose flour Perfect for creating a soft, tender crumb
- 1 tsp baking powder To give your cookies that delightful lift
- 0.5 tsp salt Enhances the sweet flavors, creating a balanced taste
- 1 cup unsalted butter Softened to a creamy, rich texture
- 1 cup powdered sugar Adds sweetness with a velvety smoothness
- 1 tsp vanilla extract Infuses the dough with a warm, aromatic essence
- 1 large egg Provides moisture and richness
Raspberry Filling
- 0.5 cup raspberry jam Vibrant and bursting with fruity sweetness
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the softened butter and powdered sugar together until light and fluffy. Then add the vanilla extract and egg, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- On a lightly floured surface, roll out the dough to about a 1/4-inch thickness. Use a heart-shaped cookie cutter to cut out cookies and place them on the lined baking sheet.
- For half of the cookies, spoon a small amount of raspberry jam into the center. Place the remaining cookies on top, pressing down lightly to seal.
Baking
- Bake for about 10-12 minutes until the edges are golden and aromatic. Allow them to cool completely on a wire rack before serving.
Notes
For a healthier twist, consider substituting whole wheat flour for all-purpose flour or using organic raspberry jam. Chilling the dough before rolling can prevent spreading. Rotate the baking sheet halfway through the baking time for even browning.