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Raspberry Shortbread Heart Cookies

Raspberry Shortbread Heart Cookies
These thumbprint cookies are very easy and look stylish. I made it last on Valentine ’s Day and now sharing the recipe with you.
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Source:  Noor Fatima
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  • Ingredients:

  • Unsalted butter ½ cup (softened)

  • Granulated sugar 1/3 cup

  • Vanilla essence ½ tsp

  • All purpose flour 1 cup

  • Seedless raspberry (or strawberry) jam ¼ cup

  • Dark or semisweet chocolate chips ¼ cup

  • Directions:

  • Preheat oven to 180 Degree C or 350°F. Line cookies sheet with parchment paper.

  • Combine butter and sugar until mixture creamy.

  • Add in vanilla essence. Then mix in all purpose to form a dough.

  • Roll dough into 3/4-inch balls, and place pairs of balls side by side on cookies sheet.

  • Use your thumbs or fingers to press two indentations in each pair of dough balls, pressing in the center to form a heart shape.

  • You will need to shape the bottom of the cookie to form a perfect heart. Once all pairs of cookies have been formed into hearts, space them about 2 inches apart.

  • Put jam into a piping bag and pipe into each heart shaped indentation to the top.

  • Place sheet into freezer for about 10-15 minutes. If you will not place in freezer the cookies will spread while baking.

  • Bake for 12-15 minutes or until bottoms are light golden.

  • Allow cooling 2 minutes on cookie sheet, then transfer to a wire rack to cool completely.

  • Once cookies are cold, melt chocolate chips in microwave and transfer in piping bag.

  • Drizzle melted chocolate over cookies and serve.

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