What is the best way to store Jam Heart Cookies?

To keep Jam Heart Cookies fresh, store them in an airtight container at room temperature. If you want them to last longer, you can refrigerate them, but remember they may lose some of their original softness. It's best to enjoy them within a week for optimal flavor.

Can I use a different type of jam?

Absolutely! Feel free to get creative with your choices. Any type of jam or jelly will work beautifully in these cookies. Strawberry, apricot, or even mixed berry jam would make for delightful flavor combinations.

How can I make these cookies vegan?

To make Jam Heart Cookies vegan, substitute the butter for margarine or a non-dairy alternative and replace the egg yolks with flaxseed meal. Mix one tablespoon of flaxseed meal with two and a half tablespoons of water to create the binding ingredient.

Can the dough be frozen for later use?

Yes! You can freeze the cookie dough balls before baking. Simply roll them into balls and place them in a freezer-safe bag or container. When you're ready to bake, simply take them out and bake them directly from the freezer, adding extra baking time as needed.

Are Jam Heart Cookies suitable for mailing?

Yes, these cookies are perfect for mailing! Ensure they are fully cooled, then pack them securely in a sturdy box lined with tissue paper to prevent breakage. They will make a wonderful surprise for friends and family, no matter the distance.

Jam Heart Cookies: Easy and Delicious Recipe

Ingredients

Scale

1 cup (226 g) Unsalted Butter (room temperature)
½ cup (100 g) Granulated Sugar
2 Large Egg Yolks (room temperature)
½ teaspoon Almond Extract (or vanilla)
¼ teaspoon Salt
2 ¼ cups (281 g) All-purpose Flour
½ cup Raspberry Jam (or any flavor jam or jelly)
¼ cup (50 g) Granulated Sugar (for rolling cookies)

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Instructions

Preheat your oven to 350°F (175°C). In a large bowl, use an electric mixer to beat together the butter and sugar until light and fluffy (about 2 minutes).
Add the egg yolks, almond extract, and salt, mixing until combined. Gradually add flour, mixing just until combined.
Scoop a tablespoon of dough and shape it into a ball. Roll in granulated sugar and place on a parchment-lined baking sheet, spacing them 1.5 inches apart. Create two heart-shaped indentations in each ball and fill with raspberry jam. Chill in the refrigerator for 10-15 minutes.
Bake for 10-12 minutes until edges are set. Cool on the sheet for 5 minutes before transferring to a wire rack.

Notes

For a vegan option, substitute unsalted margarine for butter and use a flaxseed meal substitute for egg yolks. Store in an airtight container for freshness.

Author: Robert Thompson
Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 8g
Sodium: 80mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 2g
Cholesterol: 30mg