Raspberry Heart-print Cookies

With Valentine’s Day only a little more than two weeks away I thought I would share a little heart shaped treat with you. Thumbprint cookies have long been a holiday cookie treat very often served during the Christmas time. I took this traditional cookie and added a simple change to make it Valentine’s Day ready! Lightly sweet and crisp, these cookies will not only hit the spot, but the pretty little heart shaped center will surely make your friends feel the love this Valentine’s Day.

A few tips for thumbprint cookies

1. Wet your fingers slightly to do the “thumbprint” indentation. This dough can be a tiny bit sticky and this works great.

2. Warm the jam before filling the wells to make sure they are filled completely and smooth when finished.

3. Last but not least chill the cookies before baking it will keep these light buttery treats from spreading too much during baking.

Here is what you need to make these pretty little cookies

1 1/2c. Butter

1c powdered sugar sifted

1/4 tsp. Salt

1 lg egg

1 lg egg yolk

1 tsp vanilla

3c. Cake flour sifted

1-2c seedless raspberry jam

Preheat the oven to 350°F.

In a large mixing bowl cream the butter, and add powdered sugar,and salt. Blend well. Add egg and yolk as well as vanilla and again mix well. Slowly add flour until well incorporated but don’t over beat the dough.

Roll into 1 in. Balls and place on a cookie sheet with a dampened finger press a well into the top of the cookie in a criss cross pattern resembling a heart shape, finish the point of the heart with the edge of a spoon.

Warm the jam and fill the wells so they are full with out over flowing but still slightly mounded. They will depress as the cookies spread slightly.

Chill for 20-30 minutes, and then bake in preheated oven for 10-12 minutes until golden at the edges. Enjoy!

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