Description
Buttery, melt-in-your-mouth shortbread cookies shaped into hearts and filled with a vibrant fruit jam center.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup confectioners' sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup raspberry or strawberry jam
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- Cream the softened butter and confectioners' sugar together until light and fluffy.
- Mix in the vanilla extract and salt until well combined.
- Gradually stir in the flour until a soft dough forms; do not overmix.
- Roll 1-tablespoon portions of dough into balls and shape into small hearts with a thumb indentation in the center.
- Fill each heart indentation with a small dollop of jam.
- Bake for 10-12 minutes or until edges are barely golden.
- Cool on the pan for 5 minutes, then transfer to a wire rack.