Jammy heart cookies
Jammy heart cookies
A sweet treat for your valentine. Love these, so nostalgic, so dang cute.
You can make the dough up to 24 hours in advance. But once baked, the cookies are only good for a day, maybe two. So bake them say day that you plan to eat them!
XO, km
THE DISH:
jammy heart cookies | makes 28 cookies
THE STUFF:
2 cups AP flour
1/2 tsp salt
1 cup unsalted butter, at room temperature
3/4 cup powdered sugar, plus more for dusting
1 tsp pure vanilla extract
Raspberry jam
THE HOW-TO:
In a mixing bowl, combine the flour and salt. In a stand-up mixer fitted with a paddle attachment, combine the butter and powdered sugar until it is smooth. Add the vanilla and then scrape down the sides of the bowl. Add the flour and combine just until combined. Divide into 4 parts, form into discs and wrap in plastic wrap. Transfer to the refrigerator for 1 hour.
Preheat the oven to 325°F and line a baking sheet with parchment paper.
On a floured work surface, roll out the dough to 1/4-inch thick. Using a 2-inch heart cookie cutter, cut as many hearts as you can. Use a 1-inch cookie cutter to cut the center out of the hearts.
Bake until edges are golden brown: 6 minutes, rotate the pan and cook for another 4 minutes. Cool cookies completely. Bake those mini heart cutouts too - they are super cute piled in a bowl!
To assemble: put a full heart cookie down and spread about 1 teaspoon of jam into the middle. Top with a heart cut out cookie. Dust with powdered sugar.