Ingredients:

  • 225g unsalted butter, slightly cool
  • 100g powdered sugar, sifted
  • 10ml pure vanilla extract
  • 2g fine sea salt
  • 300g all-purpose flour
  • 120ml seedless strawberry jam
  • 50g mini M&Ms

Instructions:

  1. Prep the oven. Preheat to 180°C (350°F) and line two large baking sheets with parchment paper.
  2. Cream the fats. Beat 225g unsalted butter and 100g sifted powdered sugar until pale and fluffy.
  3. Add aromatics. Mix in 10ml vanilla extract and 2g fine sea salt until fully incorporated.
  4. Incorporate flour. Gradually add 300g all purpose flour on low speed until a soft dough forms.
  5. Shape the balls. Roll the dough into 1 inch balls (about 24 total) and place them 2 inches apart.
  6. Create the hearts. Use your thumb to press two diagonal indentations into each ball, forming a V shape until it looks like a heart.
  7. Fill the centers. Carefully spoon 120ml jam into the heart shaped wells until they are just level with the top.
  8. Bake the batch. Bake for 12 minutes until the edges are barely golden and the jam is set.
  9. Add the crunch. Immediately after removing from the oven, press 50g mini M&Ms into the warm jam.
  10. Cool completely. Let the cookies rest on the pan for 5 minutes until they are firm enough to move.