Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer until light and fluffy. This process incorporates air, which contributes to the cookie's tender texture.1 cup unsalted butter, ½ cup granulated sugar
- Beat in the large egg yolk and vanilla extract until well combined. The egg yolk adds richness and helps bind the dough, while the vanilla extract provides a lovely aroma and flavor.1 large egg yolk, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour and salt. This ensures the salt is evenly distributed throughout the flour, preventing any pockets of saltiness.2 cups all-purpose flour, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix at this stage, as it can lead to tough cookies.2 cups all-purpose flour, ½ teaspoon salt
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or until firm enough to handle. Chilling the dough makes it easier to shape and prevents the cookies from spreading too much during baking.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Roll the chilled dough into 1-inch balls. Place the balls about 2 inches apart on the prepared baking sheets.
- Using your thumb or the back of a small spoon, gently press an indentation into the center of each cookie ball. Aim to create a small well that will hold the jam.
- Spoon about ½ teaspoon of your chosen heart-shaped jam into each indentation. Make sure not to overfill, as the jam can bubble over.½ cup heart-shaped jam
- Bake for 12-15 minutes, or until the edges are lightly golden and the cookie centers are set. The jam should be warm and bubbly.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up properly.
Notes
Store cooled cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze for up to 2-3 months.