Jam-Filled Heart Butter Cookies
Tender, buttery shortbread cookies shaped like hearts and filled with bright jam. These delicate treats balance rich butter with tart raspberry or strawberry filling, creating a simple yet elegant cookie perfect for Valentine's Day, tea time, or gift-giving. The recipe uses a classic creaming method and yields two batches, allowing you to shape and bake incrementally for optimal freshness.
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugarcoconut sugar1:1paleoFull guide →
- ¼ teaspoon fine sea salt
- 2 egg yolks
- ¾ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 2 ¼ cups unbleached all-purpose flourgluten-free 1-to-1 blend1:1gluten-freegluten-free
note: texture may be slightly denser
- 6 ounces raspberry jam, or strawberry
Instructions
- 1
Preheat oven and line baking sheet with silicone mat or parchment paper.
- 2
Cream butter, sugar and salt on low to medium-low speed until light and fluffy.
- 3
Mix in egg yolks, vanilla and almond extract until incorporated.
- 4
Gradually add flour and mix until combined.
- 5
Roll dough to 1/4-inch thick on floured surface and stamp out hearts with biscuit cutter.
- 6
Transfer to prepared pan and use rounded spoon end to make heart-shaped indentions.
- 7
Fill piping bag or resealable bag with jam, cut corner and pipe jam into indentions without overfilling.
- 8
Bake on middle rack, rotating halfway through.
- 9
Cool 5 minutes on pan, then transfer to wire rack.
- 10
Repeat rolling, shaping, filling and baking with remaining dough.
Tips
Chill dough 15-30 minutes before rolling to prevent sticking and maintain crisp edges after baking.
Use a piping bag fitted with small round tip instead of resealable bag for neater, more controlled jam filling.
Don't overfill hearts; jam expands during baking and may overflow or create uneven cookies.
Good to Know
Airtight container at room temperature, 5-7 days. Layer with parchment to prevent sticking. Freeze unfilled dough up to 3 months; thaw in refrigerator before rolling.
Prepare dough through step 4 up to 1 day ahead, refrigerated wrapped in plastic. Roll, shape and bake day-of for best texture and jam distribution.
Serve at room temperature with tea, coffee or milk. Pair with cheese and cured meats for elegant charcuterie. Gift in decorated boxes or tins.
Common Mistakes
Overmix dough after adding flour to avoid dense, tough cookies; mix only until combined.
Overfill jam indentions to prevent overflow and uneven baking; use restrained hand when piping.
Skip rotating pan halfway to avoid uneven browning; bottom may burn while top underbakes.
Substitutions
Vegan Options
Gluten-Free Swaps
note: texture may be slightly denser
General Alternatives
FAQ
Can I make these without egg yolks?
Yes. Use 3 tablespoons aquafaba (chickpea liquid) per yolk for binding and structure. Dough will be slightly more delicate; chill longer before rolling. Omit or reduce almond extract as aquafaba adds subtle flavor.
What if my jam is too thick to pipe?
Thin with 1 teaspoon water at a time until pourable but not runny. Alternatively, use a small spoon to dollop jam into indentions. Heat jam gently in microwave for 10-15 seconds if it has stiffened.
How long can I keep these and can I freeze them?
Store in airtight container 5-7 days at room temperature. Freeze baked cookies up to 2 months in freezer bag, thaw at room temp 1-2 hours. Freeze unbaked dough up to 3 months; thaw in fridge before rolling.