Description
Soft shortbread-style thumbprint cookies shaped into hearts and filled with sweet raspberry jam—perfect for festive treats or anytime you want a charming homemade cookie.
Ingredients
Unsalted butter, room temperature
Granulated sugar
Large egg yolks
Almond extract (or vanilla extract)
Salt
All-purpose flour
Raspberry jam (or jam of choice)
Granulated sugar, for rolling
Instructions
- Cream the butter and sugar together until light and fluffy, about 2 minutes.
- Add egg yolks, almond extract, and salt; mix until combined.
- Stir in flour just until a soft dough forms.
- Roll dough into 1-inch balls and coat each in granulated sugar.
- Place on parchment-lined baking sheet and press two angled indentations with thumb to form a heart shape.
- Fill each heart indentation with a small spoonful of jam.
- Chill shaped cookies for 10–15 minutes while preheating oven to 350°F.
- Bake for 10–12 minutes until edges are set.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
- Chilling dough before baking helps prevent spreading.
- If dough cracks when pressing, let soften slightly or gently press cracks together.
- Rolling in sugar adds sweetness and sparkle but can be skipped.
- Almond extract can be swapped for vanilla extract.
- Avoid jams with large fruit chunks to prevent overflow.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Category: Dessert, Cookies
- Method: Mixing, shaping, baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 6g
- Sodium: 25mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 15mg
