Heart-Shaped Thumbprint Cookies Perfect For Valentine

Ingredients:

1 cups all-purpose flour

1 teaspoon cornstarch

teaspoon kosher salt

11 tablespoons unsalted butter, softened to room temperature

cup granulated sugar

2 large egg yolks

1 teaspoon vanilla extract

cup strawberry or raspberry jam or preserves

Directions:

Prepare the Dough:

In a medium mixing bowl, whisk together the flour, cornstarch, and salt. Set aside.

In a separate large bowl, use an electric mixer to beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.

Add Wet Ingredients:

Mix in the egg yolks one at a time, followed by the vanilla extract, until well combined.

Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.

Chill the Dough:

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to make it easier to handle.

Preheat & Prepare:

Preheat your oven to 350F 175C. Line two baking sheets with parchment paper.

Shape the Cookies:

Roll the chilled dough into small balls, about 1 tablespoon each, and gently flatten them.

Using your thumb or the back of a spoon, press a small heart-shaped indentation into the center of each cookie.

Add the Jam:

Spoon a small amount of strawberry or raspberry jam into each indentation, being careful not to overfill.

Bake:

Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.

Bake for 12-15 minutes, or until the edges are lightly golden.

Cool:

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.