Say ‘I love you’ with these delicious cookies filled with raspberry jam. Hand them out on Valentine’s Day, Mother’s Day, Father’s Day … or just because.
Jam heart cookies
Course: All Recipes, Baking, Biscuits/Slices, Entertaining, TreatsDifficulty: MediumMakes
14
Prep time
20
minutesCooking time
15
minutesOther
Egg free
Say ‘I love you’ with these delicious cookies filled with raspberry jam. Hand them out on Valentine’s Day, Mother’s Day, Father’s Day … or just because.
Ingredients
250g butter, softened
1/2 caster sugar
1 tsp vanilla extract
1/4 tsp salt
3 cups plain flour, sifted, plus extra, to dust
1/3 cup raspberry jam
Method
- Line 2 baking trays with baking paper. Using an electric mixer, cream the butter and sugar for 5 minutes or until light and fluffy. Add the vanilla. Beat until well combined.
- Gradually add the flour, 1/2 cup at a time, until mixture forms a dough. Turn out dough onto a lightly floured surface. Shape into a ball, then use a rolling pin to roll out dough until about 3mm thick.
- Use a 6cm heart-shaped cookie cutter (crinkle or smooth edge) to cut out around 28 hearts from the dough, re-rolling remaining dough as necessary (see notes). Use a 2cm round cutter to cut small circles from the centres of half of the large hearts. Place hearts on the prepared trays.
- Preheat oven to 180C / 160C fan forced. Bake for 10-12 minutes or until the edges are just turning golden.
- Allow to cool on trays for 15 mins before transferring to wire racks to cool completely.
- Place jam in a microwave-proof dish. Heat on High for 20 seconds. Spread bases of whole heart cookies with the warm jam. Top with the base of the cut-out heart cookies. Cool, before serving.
Tips and notes
- If dough gets too soft, roll into a ball, cover in plastic wrap and place in the fridge for 10 minutes, or until firmer.
- Dust the hearts with icing sugar mixture, if you like.
- Stack a few hearts and tie with a red ribbon, for a loving gift.
