Can I make this recipe ahead of time?

Yes. I often shape the dough and freeze the balls. Then I bake them straight from frozen. It saves time and keeps the jam fresh.

Any thick fruit preserve works well. Raspberry gives a bright tartness. Apricot offers a softer, sunlit flavor. Use your favorite family jar.

Can I use an egg instead of just the yolk?

You can, but the yolk gives a richer, tender crumb. A whole egg may make the dough a touch more cake-like.

Chill the cookies well before baking. Warm the jam briefly so it fills the heart smoothly, not overflows.

Try vegan butter and a flax egg in place of the yolk. The texture changes a little but they still taste lovely with good jam.

Deliciously buttery cookies filled with your favorite jam, perfect for family gatherings and special moments.

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Line two 13×9 baking sheets with parchment paper.
In a medium bowl, whisk together flour, cornstarch, and salt. Set aside.
Cream together the butter with the sugars using a mixer until light and fluffy.
Add the egg yolk, vanilla, and almond extract and mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed.
Using a 1 tablespoon dough scoop, roll dough into balls and place them on the prepared baking sheet.
Press the heart shape into the top of each dough ball and freeze for 30 minutes.
Preheat the oven to 375°F.
Warm the jam for 10-15 seconds and fill each heart indent with about 1/2 teaspoon of jam.
Bake for 10-12 minutes until cookies edges start to turn golden brown.
Let cookies cool on the sheet for 5 minutes before transferring them to a cooling rack.

Use a variety of jams for different flavors and seasonal variations.