1/2 cup butter, softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 tsp baking powder
1/2 tsp salt
1 Tbsp milk
1 tsp vanilla
2 cups AP flour
1/4-1/3 cup cherry jam or preserves, or seedless raspberry preserves
Preheat oven to 375 degree F. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and salt. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
Shape dough into 3/4-inch balls. For each cookie on an ungreased or parchment paper-lined cookie sheet place 2 dough balls side by side with one side touching. Press thumbs into each ball to form an indentation in each. Press in center of each with thumb and taper bottom of cookie with fingers to form a heart shape. Repeat with remaining dough balls, leaving about 2 inches between cookies.
Bake for 7 to 9 minutes or until edges are lightly browned. Remove from oven and transfer cookies to a wire rack. While warm, fill each indentation with jam or preserves. Cool completely. Makes about 30 cookies.
Thumbs up! Although making the heart shape is a lot of trouble. It's cute for Valentine's Day or your anniversary, but for an everyday dessert, I say go with the regular one thumbprint cookie. Also, I prefer peanut butter jammies over these shortbread cookies, but to each his or her own. My mom loves the shortbread instead, so I like switching between recipes. :)