These jam filled heart cookies are tender butter cookies that nearly melt on the tongue, thanks to a little cornstarch and oil in the dough. Sandwiched with apricot jam and sprinkled with coconut, they are a pretty addition to any Christmas cookie tray.
The dough comes together in minutes, and the oil makes it easy to work with. Tangy apricot jam and sweet coconut are a classic pairing. How do you get cookies that stay this delicate?
How do you make jam filled heart cookies?
Cream the butter, powdered sugar, oil and egg, then work in cornstarch and flour. Chill the dough briefly before rolling so it holds its shape. Bake only until pale, and glue the cooled hearts together with jam right away.
At a Glance
- Prep time: 20 min (plus 30 min chilling)
- Baking time: 10-12 min
- Servings: about 40 pieces
- Difficulty: Easy
- Calories: about 90 kcal per piece
- Trend: Quick Christmas baking / Long-keeping cookies
Ingredients
(US cups, with grams in brackets)
- 3/4 cup (170 g) butter, softened (1 1/2 sticks)
- 3/4 cup (90 g) powdered sugar
- 2 tablespoons neutral vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract (or 2 teaspoons vanilla sugar)
- 1 pinch salt
- 6 tablespoons (50 g) cornstarch
- 2 1/3 cups (300 g) all-purpose flour
- apricot jam, for sandwiching and brushing
- unsweetened shredded coconut, for sprinkling
Instructions
- In a bowl, combine the softened butter, powdered sugar, oil and whole egg. Add the vanilla and a pinch of salt to bring out the flavor.
- Beat everything thoroughly with a mixer or wooden spoon into a smooth cream. Add the cornstarch and work it in.
- Gradually add the flour and knead by hand into a smooth, non-sticky dough. Wrap it in plastic and chill for 30 minutes.
- Roll out the rested dough on a floured surface to about 1/8 inch (3-4 mm). Cut out solid hearts and hearts with a cutout in the center.
- Place them on a baking sheet lined with parchment paper, leaving small gaps. Heat the oven to 350°F (180°C).
- Bake for 10-12 minutes. Watch them closely: they must stay pale, or they lose their tenderness.
- Once cooled, brush the solid hearts with jam and place the hearts with the cutout on top.
- Brush the top of each sandwich lightly with jam through the cutout and sprinkle with coconut.
Video Recipe
Tips for Perfect Jam Filled Heart Cookies
- Cornstarch is the key: Together with the oil, it makes the dough more delicate than classic Linzer-style dough. Do not leave it out.
- Quick decorating: If you are short on time, skip the jam on top and simply dust the top hearts with powdered sugar before assembling.
Easy Variations
- Chocolate dip: Dip half of each sandwich in dark chocolate instead of using coconut.
- Red currant version: Use red currant jam for a stronger tart contrast.
Frequently Asked Questions (FAQ)
Can I replace the cornstarch? Yes. Use the same amount of dry cook-and-serve vanilla pudding mix (the powder only, not instant). The dough will be slightly yellow and vanilla-scented.
How long do they keep? In a closed tin in a cool place they stay tender for up to 3 weeks, and the jam softens them even more over time.
Why is my dough tearing? It is probably too warm. Put it back in the refrigerator for a few minutes so the butter firms up again, then roll it out.
Can I make them ahead for Christmas? Yes. Bake the cookies and store them unfilled in a tin, then sandwich them with jam a day or two before serving so the coconut stays fresh.
Do I need a heart cutter? Any cutter pair works: use one plain shape and one with a small cutout, such as stars or rounds.
These cookies look lovely on a holiday tray and taste as good as they look. Store them in a cool place.
The recipe is based on a version by Yza dolce, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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