Looking for a sweet way to spread the love? Based on Sugar Spun Run’s thumbprint cookies recipe, these buttery shortbreads filled with just the right amount of sweet fruit jelly are sure to fulfill your cravings.

Ingredients (makes 30 cookies)

• 1 cup unsalted butter, at room temperature
• ⅓ cup brown sugar, packed
• ⅓ cup granulated sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 2 ¼ cup all purpose flour
• 2 tsp cornstarch
• ½ tsp salt
• ⅓ cup fruit jam/jelly of your choice (I used lilikoi and strawberry jelly)

Instructions:

1. Using a stand mixer or handheld whisk, beat softened butter in a large bowl for about three minutes until fluffy and pale. 
2. Combine brown sugar and granulated sugar with the beaten butter and cream for two minutes, until completely combined and fluffy. 
3. Beat in egg yolk and vanilla extract.
4. In a separate bowl, whisk all purpose flour, cornstarch and salt. This step ensures the final product will have a smooth texture.
5. Slowly combine the flour and butter mixtures in small increments. Continue to mix until a smooth dough forms.
6. Roll the dough into one tablespoon balls, using ample pressure to ensure the surface is completely smooth. This decreases the chance of cracks forming as the cookies bake.
7. Place the dough balls on a parchment paper lined baking sheet and gently press down on each piece to flatten.
8. Make a small, heart shaped indent in the middle of each cookie. I achieved this by using the back of a ¼ teaspoon to create two small oval indents and connected the tip with the blunt end of a chopstick.
9. Place the baking sheets in the freezer for about 15-20 minutes until the dough is firm.
10. In a small bowl, whisk the jam or jelly to ensure there are no lumps. Then, transfer it into a piping bag or a Ziplock bag with a corner cut off. Pipe the jam or jelly into the indent in the cookies.
11. Bake at 375° for 9 to 11 minutes until slightly golden on the edges.
12. Allow the cookies to cool completely on the baking sheet. Enjoy!