Strawberry Heart Thumbprint Cookies

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  • 1 1/2 cups unsalted butter, softened⁠
  • 3/4 cup confectioners sugar⁠
  • 1 tsp vanilla extract⁠
  • 1/2 tsp salt⁠
  • 2 cups all purpose flour⁠
  • 1 cup cornstarch⁠
  • Raven's Nest Strawberry Jalapeño Jam

In a large bowl, beat butter and confectioners' sugar with an electric mixer until creamy, 5 to 6 minutes. Add vanilla and salt beating to combine. In another bowl, whisk together flour and cornstarch. Add flour mixture to butter mixture, beating to combine. Shape dough into a disk, and cover with plastic wrap. Refrigerate for 2 hours.⁠

Preheat oven to 350º. Line baking sheets with parchment paper. Set aside. Scoop dough into 1-inch mounds. Roll mounds into balls: place on prepared pans, spacing 2 inches apart. Using a wet fingertip, press to make two small indentations in the middle of each cookie to create a heart shape. Spoon approximately 1/2 teaspoon Raven's Nest Strawberry Jalapeño Jam into each indentation. Bake until lightly browned, 12 to 15 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 5 days.⁠
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