Heart Raspberry Cookies (Print Version)

# Ingredients:

→ Dry Stuff

01 - 2 1/4 cups regular flour 280g
02 - 2 tsp cornstarch
03 - a pinch of salt about 1/4 tsp

→ Wet Stuff

04 - 1 cup butter not salted let it warm up first
05 - 1/3 cup packed light brown sugar
06 - 1/3 cup plain white sugar
07 - yolk from 1 big egg
08 - 1 1/2 tsp pure vanilla
09 - 1 1/2 tsp almond flavoring

→ Inside Stuff

10 - half cup raspberry preserves

# Instructions:

01 - Put parchment on your cookie sheets then mix up all the dry stuff in a bowl
02 - Beat the butter with both sugars for a couple minutes then add the egg yolk and flavorings Mix in the dry ingredients
03 - Roll dough into tablespoon sized balls then press hearts in the middle Pop them in freezer for 30 min
04 - Warm up the jam so its fluid Fill each heart with half teaspoon jam Bake at 375°F until edges turn golden about 10 12 min

# Notes:

01 - They stay good for a week on counter or 2 weeks in fridge
02 - Try adding lemon zest or rolling in sugar before they go in the oven

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