Thumbprint Heart Cookies
I am a sucker for all things heart-shaped, and have fallen head over heels for these yummy Thumbprint Heart Cookies, filled with your favourite jam! These cookies deserve two BIG thumbs up!
Ingredients
Original Thumbprint Cookies
- 3/4 cup butter (softened)
- 1/2 cup lightly packed brown sugar
- 1 egg*
- 1/2 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup jam of choice (I used raspberry)
Instructions
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Preheat the oven to 375 F and line a baking sheet with parchment paper.
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With an electric mixer, cream together the butter and brown sugar on high until light and fluffy. Add in the egg and vanilla and continue mixing until fully incorporated. Add in the flour and salt and continue blending until combined.
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Shape the dough into 1" balls. Place on an ungreased cookie sheet 1 1/2 inches apart and gently press your thumb or the rounded back of a teaspoon in the centre twice, to form a heart indent (this is where the jam will be placed). Bake for 12-15 minutes. Remove from the oven and transfer to a cooling rack. If the centres have lost their shape, simply gently press again to re-create the heart shape. Allow the cookies to cool before filling the centres with around a dollop of your favourite jam.
Recipe Notes
*to make vegan, substitute the egg for 1 tablespoon ground flax and 2 tablespoons water, mixed together.