Sorry I’ve been MIA for a little while- I’ve been on spring break! This year, that meant college tours. We got through about five states and Washington, D.C., but I feel a lot better about going into this summer and fall and making these big decisions. I’m not quite so happy to be going back to school tomorrow, but I’m in the home stretch- only about 2 months left!
Today, I have a super easy recipe for some beautiful jam-filled heart cookies! Feel free to substitute any other flavor of jam for the raspberry that I used.
- 2 sticks softened (almost melted) butter
- 2/3 cup powdered sugar
- 1 1/2 tsp vanilla extract
- 1 tsp almond extract
- 1 large egg yolk
- 2 1/4 cup flour
- 1/2 cup raspberry jam
Preheat your oven to 325 degrees. Grease two baking sheets. First, blend your butter and sugar together until creamy and fluffy. Combine with the extracts and yolk. Then, gradually, about 1/4-1/2 cup at a time, beat in the flour until just smooth. Chill in the fridge for about 20-30 minutes. Then, roll out your dough quite thinly. Use two heart shaped cookie cutters of differing sizes. Using your larger heart, cut out as many hearts as possible out of your dough. Then, go back with the smaller heart and cut out another heart in the center of half of your cookies. Place the cut hearts onto the baking sheets, reroll remaining dough, and repeat. Bake in the oven for about 12 minutes or until edges start to crisp. Let cool for about 2 minutes before removing from pan. Spread each full heart (without the smaller heart window) thickly with your raspberry jam and then top with a cookie with the window. That’s it! Enjoy this sweet treat with someone you love ❤