Ingredients:

  • 1 cup (227g) Unsalted Butter, room temperature
  • 2/3 cup (135g) Granulated Sugar
  • 1 Large Egg Yolk
  • 1 tsp Vanilla Extract
  • 1/2 tsp Almond Extract
  • 2 1/4 cups (280g) All-Purpose Flour
  • 1/2 tsp Fine Sea Salt
  • 1/2 cup (160g) Seedless Raspberry Jam

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
  2. In a large bowl or stand mixer, cream the room temperature butter and granulated sugar together for 3-4 minutes until the mixture is pale and slightly aerated.
  3. Add the egg yolk, vanilla extract, and almond extract to the butter mixture, beating until well combined.
  4. Gradually add the all-purpose flour and fine sea salt. Mix on low speed until the dough just comes together and is pliable.
  5. Roll the dough into 2.5cm balls until you have 24 even spheres.
  6. Using the 'Double-Press' technique, use your thumb or a 1/2 teaspoon measuring spoon to press two diagonal indentations into the center of each ball to form a heart shape.
  7. Fill the heart-shaped indentations with approximately 1/2 teaspoon of seedless jam.
  8. Bake for 12 minutes. For maximum definition, perform a gentle reinforcement press on the heart shape halfway through the baking time if the dough has puffed significantly.
  9. Remove from the oven and allow the cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack.