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Heart Jam Cookies

Bianca Turci
These Heart Jam Cookies are baked until perfectly tender, brushed with milk, stuffed with sweet apricot jelly, and dusted with powdered sugar.
Yes, brushed with milk. This is what makes them melt in your mouth. These are the softest cookies you'll ever try!
5 from 14 votes
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Prep Time 40 minutes
Cook Time 6 minutes
Resting Time 2 hours
Total Time 2 hours 46 minutes
Course Cookie, Dessert
Cuisine Russian
Servings 24 cookie sandwiches
Calories 209 kcal

Ingredients
  

For The Cookie Dough

  • 3 cups (375 g) all-purpose flour
  • 2 tbsp (30 g) cornstarch
  • 1/4 teaspoon salt
  • 2 sticks (225 g) unsalted butter (room temperature)
  • 2 cups (240 g) powdered sugar
  • 1 egg (room temperature)
  • 1 teaspoon vanilla extract

For Assembling The Cookies

  • 2 tbsp (30 ml) milk
  • 1 cup (340 g) jam or jelly of choice (I used apricot jelly but any flavor works, you can also use dulce de leche, any fruit curd, ganache or custard)
  • Powdered sugar (for dusting)

Instructions
 

  • Make the cookie dough. In a medium bowl add the flour, cornstarch, and salt and mix until combined. In a separate bowl, beat the butter with a hand-held mixer until light and fluffy. Add the egg and vanilla extract and beat until just combined. Mix in the dry ingredients using a spatula or your hands, mixing until combined.
  • Chill. Transfer the dough to a lightly floured surface and divide it into 2 equal pieces. Using a floured rolling pin, roll out each piece into a 1-inch (2.5 cm) disc and wrap each disc in plastic wrap. If you find that your dough is too sticky to work with, you can roll out the cookie dough in between two layers of plastic wrap or parchment paper (you’ll re-use the parchment paper later). Chill the cookie dough in the refrigerator for 30 minutes or overnight.
  • Preheat the oven to 325F (160C) and line 2 baking sheets with parchment paper.
  • Make the cookies. Remove the first disc from the refrigerator and transfer it to a lightly floured surface. Using a rolling pin, roll out the cookie dough to about 1/8-inch (3 mm) in thickness. Use a round cookie cutter to cut out the cookies, then use a smaller heart-shaped cookie cutter to cut out the heart in the center of each cookie and place them onto your prepared baking sheet. Repeat the same process for the second disc of cookie dough (minus the small heart-shaped cookie cutter step as these will be the base) then re-roll all the scraps together and cut again for extra cookies.
  • Bake for 6-8 minutes or until lightly golden but still pale. These cookies tend to cook very quickly as they’re pretty thin so keep an eye on the oven. Immediately remove from the oven and transfer to a cooling rack to cool down completely.
  • Brush with milk. Once the cookies have cooled down to room temperature, dip a pastry brush in milk and brush each cookie with it. Allow the cookies to soak in the milk completely (about 5-10 minutes).
  • Fill with jelly or your preferred filling by adding a dot to the center of each bottom-layer cookie (the ones without the heart cutout) then place the top layer cookies (the heart ones) on top of each cookie to form a sandwich.
  • Allow to soften up. Store the cookies in an air-tight container and allow them to soften up for 3-4 hours or overnight (best option). These are great make-ahead cookies! Enjoy!

Notes

Make-Ahead Instructions: you can split the work into 2-3 days. There are different ways you can go about it but here’s what I recommend.
  • DAY ONE: Make the cookie dough and chill overnight. Follow the recipe through step 2 then place the cookie dough in the refrigerator and chill overnight. The next morning, follow step 3. This can be done on day 1.
  • DAY TWO: Bake the cookies and assemble the day after. Follow the recipe through step 7 then store the assembled cookies in an air-tight container overnight.
  • TO SPLIT INTO 3 DAYS: Make the cookie dough and chill overnight on day 1, bake the cookies on day 2 and store them in air-tight container, brush with milk and fill on day 3 and enjoy on the same day or on day 4.
Storing Instructions: store in an air-tight container at room temperature for up to 4-5 days. If you used a different filling that contains fresh ingredients or needs to be refrigerated (such as dulce de leche, any fruit curd, ganache, or custard), store them in an air-tight container in the refrigerator for up to 3-4 days.

Nutrition

Calories: 209kcalCarbohydrates: 32gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 27mgSodium: 33mgPotassium: 35mgFiber: 1gSugar: 17gVitamin A: 247IUVitamin C: 1mgCalcium: 10mgIron: 1mg
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