Name: Sweetheart Cookies with Raspberry Preserves Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 3/4 cup butter, softened; 1/2 cup sugar; 1 large egg yolk, room temperature; 1-1/2 cups all-purpose flour; 2 tablespoons raspberry or strawberry preserves; Confectioners’ sugar, optional, for dusting

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Introduction

These Sweetheart Cookies are tender, buttery treats with a delightful burst of fruity preserves in the center. Perfect for sharing with loved ones or enjoying with a cup of tea, they offer a charming mix of simple ingredients and sweet flavors.

A white scalloped round tray holds about a dozen thumbprint cookies stacked with some overlapping. Each cookie is a pale golden color with a soft texture and a central red jam-filled indentation. The jam is glossy and bright, almost ruby red, creating a contrast with the light cookie dough. A light dusting of powdered sugar covers the top of the cookies, giving a fine white powder effect. The tray is placed on a white marbled surface, and in the background, there is a matching white scalloped tray with red and white polka dots showing more cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup butter, softened
1/2 cup sugar

1 large egg yolk, room temperature
1-1/2 cups all-purpose flour

2 tablespoons raspberry or strawberry preserves
Confectioners’ sugar, optional

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a bowl, cream together the softened butter and sugar until light and fluffy. Add the egg yolk and mix well. Stir in the flour by hand until combined. On a lightly floured surface, gently knead the dough for 2 to 3 minutes until smooth.
Step 2: Roll the dough into 1-inch balls and place them 2 inches apart on greased baking sheets. Using the end of a wooden spoon handle, press a small indentation into the center of each ball. Fill each indentation with about 1/4 teaspoon of the preserves.
Step 3: Bake for 13 to 15 minutes, or until the edges are lightly browned. Remove the cookies to wire racks to cool. Dust with confectioners’ sugar while warm, if desired.

Tips & Variations

For a different flavor, try using apricot or blueberry preserves instead of raspberry or strawberry.
Make sure the butter is softened to room temperature for easier mixing and a tender texture.
To make the dough easier to handle, chill it for 15 minutes before rolling into balls.

Use a small cookie scoop to ensure even cookie sizes for consistent baking.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months; thaw at room temperature before serving. Reheat briefly in a low oven if you prefer them warm.

How to Serve

A round white scalloped paper container filled with about ten small thumbprint cookies, each cookie showing a light golden color with a central round red jam filling, sprinkled lightly with powdered sugar. Two cookies rest outside the container on a white marbled surface, and a second similar container with more cookies is partially visible at the top right edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jam instead of preserves?

Yes, you can use jam, but preserves tend to be thicker and hold their shape better during baking, preventing cookies from getting soggy.

What can I do if the cookie dough is too sticky to handle?

If the dough is too sticky, chill it in the refrigerator for 15 to 30 minutes before rolling into balls; this will make it easier to work with.