Jelly Heart Cookies

Ingredients:

Directions:

1. Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, cornstarch, and salt. Set aside,
3. To the bowl of a stand mixer, cream together the butter, brown sugar, and sugar for 2-3 minutes or until light and creamy.
4. Add the egg yolk, vanilla extract, and almond extract. Mix until well combined.
5. With the stand mixer on low, slowly add the dry ingredients and mix until well combined.
6. Use a small cookie scoop, about 1 Tbsp size, to make balls out of the dough. Roll between your palms until smooth and even sized and place on the baking sheet.
7. Use your pinky finger to gently press a heart shape in the top of each cookie. Freeze the cookie sheet for about 30 minutes.
8. Preheat the oven to 375 degrees F.
9. Add the jelly/jam to a microwave safe bowl and heat in 15 second intervals until slightly runny, stirring between each interval. Use a ¼ Tsp to carefully fill each heart indent to the top. You should use about ½ Tsp for each cookie. Don’t overfill the cookies and have the jelly/jam run down the side.
10. Bake for 10-12 minutes or until golden brown. Let cool slightly then transfer to a cooling rack to finish cooling.
11. Serve and enjoy! Store in an airtight container on the counter.