Ingredients
Equipment
Method
- Line two or three large baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt until well combined. Set aside.
- In a large bowl using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the softened butter on medium speed for 1 minute until creamy. Add both the granulated sugar and brown sugar. Increase speed to medium-high and cream together for 3-4 minutes until lighter in color and fluffy.
- Reduce mixer speed to low and add the egg yolk, vanilla extract, almond extract, and lemon zest (if using). Beat on medium speed for 30-45 seconds until fully incorporated and the mixture looks smooth and cohesive. Scrape down the sides and bottom of the bowl.
- With the mixer on low speed, gradually add the flour mixture to the butter mixture in three additions, mixing just until the flour disappears after each addition. Don't overmix. The dough should come together and pull away from the sides of the bowl.
- Using a 1-tablespoon cookie scoop, portion out about 42 dough balls. Roll each portion between your palms to create smooth, round balls with no cracks. Place dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Using your pinky finger or the tip of your index finger, gently press two indentations close together at a slight angle to form a heart shape in the center of each dough ball. Make the indent fairly deep (about ¾ of the way down) but don't press all the way through.
- Place the baking sheets with shaped cookies in the freezer for 30 minutes, or in the refrigerator for 1 hour. About 10 minutes before the cookies finish chilling, preheat your oven to 375°F (190°C).
- Place the raspberry jam in a small microwave-safe bowl. Microwave for 10-15 seconds until slightly runny and easier to spoon. Stir well.
- Remove chilled cookies from the freezer or refrigerator. Use a ¼ teaspoon measuring spoon or small offset spatula to carefully fill each heart indent with about ½ teaspoon of jam. Fill to just below the rim, not overflowing.
- Bake for 10-12 minutes, rotating the pan halfway through, until edges are just starting to turn light golden brown but centers still look pale. The jam will bubble slightly.
- Let cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a wire cooling rack. Let cool completely, about 30 minutes, before storing or serving.
- Once completely cooled, optionally dust with powdered sugar, drizzle with melted white chocolate, or decorate as desired before serving.
Notes
Cornstarch is the secret ingredient for tender, melt-in-your-mouth texture. Chill shaped cookies before baking to maintain defined heart shapes. Use thick jams or preserves for filling to prevent spillover. Let cookies cool completely before storing to allow jam to set.
