Jam-Filled Heart Cookies

Beat 75 g of softened butter with 50 g of powdered sugar for 3–5 minutes until light and fluffy. Add the egg yolk and ½ tsp of vanilla extract and beat for another minute. Sift in 135 g of flour and ¼ tsp of salt, and gently mix with a spatula until well combined.

Roll out the dough between two sheets of parchment paper to 5 mm (3/16 in) thick and refrigerate for 30 minutes.

Use heart-shaped cookie cutters to cut out a top and a bottom for each cookie. Refrigerate the cut cookies for 5 minutes, then transfer them to a baking sheet lined with parchment paper. Gather the scraps, knead gently and roll out again. Repeat until all the dough is used.

Bake at 180°C (350°F) for 8–10 minutes, watching closely so they don't burn. Carefully transfer the cookies to a wire rack and let them cool completely.

Melt 30 g of white chocolate and drizzle it over the top cookies. Sprinkle with heart-shaped sprinkles before the chocolate hardens, then let it set completely.

Pipe your favorite jam onto the bottom cookies (I used strawberry jam) and sandwich the tops and bottoms together.

And there you have it — gorgeous, delicious Jam-Filled Heart Cookies! Perfect for sharing with your Valentine, friends or family. 😍