Description
Delightfully tender Heart Jam Cookies with a buttery base and a sweet dollop of fruit jam in the center. These charming cookies are perfect for sharing on special occasions or as a sweet everyday treat, featuring a delicate balance of vanilla and buttery richness complemented by your choice of raspberry, strawberry, apricot, or other favorite fruit jam.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp milk (optional, to adjust dough consistency)
Other
- 1/4 cup fruit jam (raspberry, strawberry, apricot, or your choice)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature by the time your dough is ready.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a separate bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, this usually takes about 2-3 minutes using an electric mixer.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated, ensuring a smooth batter.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently to combine. If the dough feels too dry, add 1 tablespoon of milk to help bring it together into a smooth dough.
- Shape the Cookies: Take small portions of dough and roll them into balls about 1 inch in diameter. Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Create the Jam Centers: Using your thumb or the back of a spoon, gently create a small well or indentation in the center of each dough ball without pushing through the bottom.
- Fill with Jam: Spoon about 1/2 teaspoon of your chosen fruit jam into each indentation.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the jam is bubbly.
- Cool and Dust: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack. Once cooled, dust with powdered sugar if desired.
Notes
- Use room temperature butter for easier creaming and better texture.
- If the dough feels too sticky, chill it for 10-15 minutes before shaping.
- Feel free to experiment with different jams like blueberry, cherry, or homemade preserves.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
