Ingredients
Method
- In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add in the egg yolks and vanilla and continue mixing until smooth.
- In a separate bowl, whisk together the flour, salt, and raspberry powder.
- Add the dry ingredients to the wet in two batches, mixing until just combined.
- Cover the bowl and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350˚F and line two baking sheets with parchment paper.
- Scoop a tablespoon of dough, and roll it into a ball with your hands, then flatten it slightly into a puck. Place the ball on the sheet pan, then use your pinky or index finger to make a heart shape, pressing about ¾ of the way down through the cookie dough ball.
- Spoon or pipe the raspberry jam into the indentation, filling it almost all the way to the top.
- Return the cookies to the refrigerator for 10-15 more minutes – this helps them keep their shape as they bake.
- Bake for 10-12 minutes, until the bottoms are browned. They may feel very soft on top still, but they will set as they cool. Transfer the cookies to a cooling rack to cool completely.
Notes
*To make freeze-dried raspberry powder: Add 1-2 ounces of freeze-dried raspberries or strawberries to a small food processor or spice grinder and pulse until a fine powder forms. Sift through a fine mesh sieve and discard the seeds. If you don't have a food processor, you can smash them with a rolling pin (in a bag to prevent a mess), then sift.
Keep these stored in an airtight container for up to a week. You can also freeze them for up to 3 months – just make sure to separate them between layers of parchment paper to avoid sticking.