Jam Heart Cookies (Thumbprint Cookies)
Buttery shortbread cookies with a heart-shaped thumbprint filled with sweet raspberry jam — perfect for Valentine's Day or any celebration.
Equipment
Ingredients
Ingredients
unsalted butter (softened)
170 g
granulated sugar
100 g
large egg
1 piece
vanilla extract
5 ml
all-purpose flour
300 g
salt
2 g
raspberry jam
120 ml
Instructions
Prepare the dough
Cream the softened butter and sugar until light and fluffy.
Add wet ingredients
Beat in the egg and vanilla extract until fully incorporated.
Add dry ingredients
Gradually mix in the flour and salt until a soft dough forms.
Chill the dough
Wrap the dough and refrigerate for 15 minutes to firm up.
Shape the cookies
Roll the dough into 2.5 cm balls and place them on a parchment-lined baking sheet. Use your thumb or the back of a small spoon to create a heart-shaped indent in the center of each ball.
Fill with jam
Spoon a small amount of raspberry jam into each heart-shaped indent.
Bake the cookies
Bake at 180°C for 12-15 minutes until the edges are lightly golden.
Cool and serve
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Original recipe
Storage
Store in an airtight container. Cookies can be frozen for up to 1 month.
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