Heart Raspberry Cookies (Print Version)

# Ingredients:

→ Dry Mix

01 - 1/4 teaspoon salt
02 - 2 teaspoons cornstarch
03 - 2 1/4 cups (280g) plain flour

→ Creamy Mix

04 - 1/3 cup packed light brown sugar
05 - 1/3 cup white granulated sugar
06 - 1 cup room-temperature butter, unsalted
07 - 1 1/2 teaspoons almond flavoring
08 - 1 1/2 teaspoons vanilla flavoring
09 - 1 large egg yolk

→ Filling

10 - 1/2 cup of raspberry jelly

# Instructions:

01 - Get your pans ready with parchment. Stir together flour mix.
02 - Beat butter and sugars until soft and fluffy. Stir in yolk and flavorings, then blend in flour combo.
03 - Roll dough into tablespoon-sized balls, press small hearts into tops. Chill for half an hour in the freezer.
04 - Warm jelly until it's smooth. Use half a teaspoon per cookie for the indents. Bake at 375°F for 10-12 minutes until edges are light golden.

# Notes:

01 - Keeps at room temperature for up to a week or 2 weeks in the fridge
02 - Try adding a bit of grated citrus peel or rolling in sugar before popping them in the oven

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