Directions
Preheat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal, and salt. In a large bowl, using an electric mixer, beat butter and ½ cup granulated sugar on medium-high until creamy, 3 minutes. Add egg and vanilla extract and beat until combined. With mixer on low, gradually add flour mixture and beat to combine.
Place ¼ cup sugar in a small bowl; roll dough into 1-inch balls and coat with sugar. Transfer to two parchment-lined baking sheets. With the bottom of a glass, flatten balls to 1 ½ inches in diameter. Press a 1-inch heart-shaped cookie cutter into each (do not cut through). Bake until cookies are golden at edges, 10 minutes, rotating sheets halfway through. Let cookies cool on wire racks. Once cool, fill the heart-shaped centers with fruit jam using a spoon.
Yield: 40 cookies
Place ¼ cup sugar in a small bowl; roll dough into 1-inch balls and coat with sugar. Transfer to two parchment-lined baking sheets. With the bottom of a glass, flatten balls to 1 ½ inches in diameter. Press a 1-inch heart-shaped cookie cutter into each (do not cut through). Bake until cookies are golden at edges, 10 minutes, rotating sheets halfway through. Let cookies cool on wire racks. Once cool, fill the heart-shaped centers with fruit jam using a spoon.
Yield: 40 cookies
Credit: Adapted from www.marthastewart.com