Almond Raspberry Thumbprint Cookies

Instructions

1. In a mixing bowl, beat the butter and sugar together until fluffy, about 2 minutes.
2. Add the egg yolks, vanilla extract, and almond extract. Beat until fully combined.
3. In a separate bowl, mix together the flour, salt, and cornstarch. Slowly add this mixture to the wet ingredients while mixing on low speed. Continue mixing until a dough forms.
4. Using a medium cookie scoop, scoop out heaping balls of dough (approximately 55 grams each) and roll them into about 12 balls. Flatten each ball slightly.
5. With your thumb or fingertip, create a deep heart-shaped indentation in the center of each dough ball.
6. Repeat until all dough balls are formed, then place them on a cookie sheet and freeze until firm, about 2 hours.
7. Once frozen, preheat the oven to 350°F (175°C) and place 6 cookies on a baking sheet.
8. Bake for 18 minutes. The heart shape may not be as prominent after baking, so use the back of a spoon to gently press down the center and create a well for the jam.
9. Allow the cookies to cool completely, then fill a piping bag or ziplock bag with raspberry jam. Cut a small tip off the bag and fill each cookie with jam in the shape of a heart. Enjoy your delightful heart thumbprint cookies!