Introduction
Nothing says “I love you” quite like a batch of heart-shaped jam cookies! These delightful treats are perfect for special occasions, holidays, or just a cozy afternoon in the kitchen. With their buttery, tender texture and a delicious burst of fruit jam in the center, each bite is a sweet reminder of the joy that baking brings. Join me in creating these lovely cookies that are sure to warm your heart and delight your taste buds!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup fruit jam (your choice, like raspberry or strawberry)
- Powdered sugar for dusting (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will help the cookies bake evenly and prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes. The texture should be airy and invite you in for a taste!
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the fragrant vanilla extract for that lovely depth of flavor.
- In a separate bowl, whisk together the flour, baking powder, and salt. This step is essential for achieving the perfect texture!
- Gradually mix the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix, as this will keep your cookies tender and light.
- On a floured surface, roll out the dough to about 1/4-inch thickness. The dough should be smooth and easy to handle, giving you a chance to flex those baking muscles!
- Using a heart-shaped cookie cutter, cut out cookies and place them neatly on the prepared baking sheet. The excitement starts here!
- To add a touch of whimsy, use a smaller heart-shaped cutter to cut out the center of half of the cookies. This creates a beautiful peek-a-boo effect.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Your kitchen will be filled with the most delightful aroma!
- Once baked, allow the cookies to cool on the sheet for a few minutes before carefully transferring them to a wire rack to cool completely.
- When the cookies have cooled, spread a thin layer of your favorite jam on the solid cookies. Then, gently place the cookies with cut-out centers on top, creating charming little sandwich cookies.
- For a sweet finishing touch, dust with powdered sugar just before serving. How delightful does that sound?
Notes or Tips
Feel free to get creative with the fruit jam! Raspberry, strawberry, and apricot are all fantastic choices that add a burst of flavor to these cookies. Also, consider pairing different jams for even more color and fun!
Cooking Techniques
This recipe requires basic baking techniques including creaming, rolling, and cutting dough. Be sure to use a sharp cookie cutter for clean edges, and maintain a cool kitchen environment to keep your dough from becoming too soft. Remember, patience is key when waiting for the cookies to cool before adding jam!
FAQ
Can I freeze these cookies?
Absolutely! Once the cookies are baked and cooled, you can freeze them before adding jam. Just layer them between sheets of wax paper in an airtight container, and they will keep well for up to three months.
Can I use a different shape instead of hearts?
Of course! Feel free to use any cookie cutter shape you like. These cookies can be made for any occasion, from stars for the holidays to flowers for spring!
Conclusion
These heart jam cookies are not just a treat; they’re an expression of love and thoughtfulness. Perfect for sharing or enjoying at home, they bring a touch of sweetness to any day. So gather your ingredients, put on your apron, and enjoy the delightful process of baking – a joy that is as sweet as the cookies themselves!