Raspberry Jam and Almond Glaze Valentine’s Cookies

“Cooking is love made visible.” -Anonymous

Hair stylists. I love mine for so many reasons. She tames my mane, covers the grey, she listens to the ups and downs in my life, offers great advice, and she shares recipes. A couple hours in her chair is therapeutic, in so many ways. You’re probably wondering what hair stylists and Valentine’s cookies have to do with one another!? Thank you for asking…

This recipe was handed down to me from my hair stylist over the holidays. It is a family recipe that was passed down to her from her mother. I was honored she shared it with me. After making the recipe and falling in love with it, I thought it would be fun to transform it for Valentine’s Day.Valentine’s Day is the perfect time to celebrate love. What better way to do that than with some sugar. These Raspberry Jam and Almond Glaze Valentine’s Cookies will melt in your mouth and are sure to make your holiday extra sweet. Pair them with a cold glass of milk, hot tea, a rich cup of coffee or delicious hot cocoa. Or enjoy them like I do, on their own, any day or night. I hope you and your sweethearts love them as much as I do! Happy Valentine’s Day.

Yield: 2-3 Dozen

Raspberry Jam and Almond Glaze Valentine's Cookies

Prep Time: 20 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 1 hour

RASPBERRY JAM AND ALMOND GLAZE VALENTINE'S COOKIES

Valentine's Day is the perfect time to celebrate love. What better way to do that than with some sugar. These cookies will melt in your mouth and are sure to make your holiday extra sweet.

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Ingredients

• 1 cup butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 cup raspberry jam

Almond Glaze

• 1 cup powdered sugar
• 1/2 teaspoon almond extract
• 2-3 teaspoons water

Instructions

1. Preheat oven to 350 degrees F.
2. Cream butter, sugars, egg, and vanilla.
3. Mix flour and baking powder until well incorporated.
4. Slowly add flour mixture to butter and sugar mixture, mixing thoroughly.
5. Refridgerate dough for one hour.
6. Roll out dough to about a 1/2 inch thick.
7. Use heart shape cookie cutters to cut out cookie shapes and lay on a parchment lined cookie sheet.
8. Using a wooden spoon handle, make an indent in the center of the heart cookie dough.
9. Fill with raspberry jam.
10. Bake for 10-12 minutes. Allow cookies to cool on rack.
11. While cookies are cooling, in a small bowl stir the powdered sugar, almond extract, and water until smooth. Drizzle almond glaze over cookies and allow to set.

Notes

I used 2" and 3" heart cookie cutters for the holiday. You can also roll the dough into a log and cut 1/2 inch thick circles from the dough. Indent circles with your thumb or the handle of a wooden spoon and fill each indentation with jam (Thumbrint Cookies).