My spouse loves it when I make him this particular dish. The chicken is incredibly tender and delicious. It tastes better the more seasonings you use. The mayo may make certain areas a touch squishy, but the flavor is still fantastic!
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 1 dozen cookies |
Ingredients
- 1 cup white sugar
- 1 cup unsalted butter
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 (10 ounce) jar strawberry jam
- ¼ cup powdered sugar, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Cream sugar and butter with an electric mixer until fluffy, about 5 minutes. Mix in egg and vanilla extract. Mix flour, baking powder, and salt together in a separate bowl and add to butter mixture. Mix well.
- Put a handful of the dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Repeat the process with scraps after cutting cookies.
- Cut 24 heart-shaped cookies of the same size from the dough. Use a smaller heart-shaped cookie cutter to cut a second hole in half of the cookies; this will be the window where the jam will show through. Transfer the cut cookies to a baking sheet.
- Bake in the preheated oven until golden, 8 to 10 minutes. Transfer the baking sheet to a wire rack to allow to cool, 20 to 30 minutes. Spread about 1/2 teaspoon of jam into the centers of the cookies without the heart-cut centers. Sprinkle powdered sugar on the rest of the cookies with the heart-cut centers, and mount onto the cookies with jam.
- I prefer to use homemade strawberry jam.
- Nutrition data for this recipe includes the full amount of strawberry jam. The actual amount of jam consumed will vary.
Nutrition Facts
| Calories | 390 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 146 mg |
| Sugars | 34 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
These are really tasty cookies, and super cute too! The only change I made was to use 2 tsps vanilla extract plus a 1/2 tsp almond of extract. What I liked most about this is that the cookies themselves aren’t overly sweet, but are super buttery–which pairs perfectly with the jam and powdered sugar. I also put some colored sanding sugar on the small heart cut-outs to make tiny little cookie bites. I would definitely make these cookies again–thanks so much for the recipe! (I also got 18 large sandwich cookies out of this)