The best recipe for heart-shaped jam-filled shortbread cookies, deliciously flavored with vanilla, topped with almonds, and dusted with powdered sugar, perfect for a scrumptious snack. These cookies consist of a delightful crumbly dough and a delicious strawberry jam.
- 1/2 cup (4 ounces) unsalted butter, softened (salted butter works too)
- 1/4 cup sugar
- 1/2 teaspoon vanilla powder or 1 teaspoon vanilla sugar
- 1 large egg
- 1/4 cup almond meal
- 1/2 teaspoon baking powder
- 1 3/4 cups all-purpose flour (plus/minus depending on absorption)
- A good pinch of salt
- Strawberry jam or your choice of jam
- Powdered sugar for dusting
In the stand mixer bowl or a large mixing bowl, cream the softened butter, sugar, and vanilla until it becomes a creamy mixture. Add the egg while continuing to mix.
Add the almond meal, baking powder, pinch of salt, and flour, and mix until you get a smooth and very flexible dough, not sticky. Cover the dough and chill it for 10 to 15 minutes.
Preheat the oven to 340°F (conventional heat).
Make evenly sized dough balls, about the size of a walnut (1 ounce each).
Place the balls on a baking sheet lined with parchment paper or a baking mat.
Gently flatten each ball using a small glass by pressing down slightly. Then, using a finger or the handle of a spoon, make two intersecting lines to form a heart in the center of each ball by pressing deeply without piercing the dough.
Fill the heart shape with jam.
Bake for about 15 minutes until the cookies are just lightly golden.
Let the cookies cool on the baking sheet, then dust them with powdered sugar.
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