Make this Valentine’s Day even sweeter for your loved one and spoil them with some sugary sweets like these easy sugar cookies stuffed with jam. Use raspberry jam or subsitute with your favorite variety. QVC’s Resident Foodie and Best-Selling Cookbook Author David Venable has a decadent dessert guaranteed to make that special someone feel loved.
Change the cookie-cutter shape and these four-ingredient cookies are fit for any season. Also, if you don't like hazelnuts, use walnuts, almonds or pecans instead. You can also omit the nuts entirely if you’d like.
- 1/3 Cup chopped hazelnuts
- ½ Cup all-purpose flour
- 1 16.5-ounce package refrigerated sugar cookie dough
- Seedless raspberry jam
- 2 heart-shaped cookie cutters (one slightly larger than the other)
Move the oven racks to the lower levels of the oven and preheat to 350 degrees F. Line 2 cookie sheets with parchment paper. Set aside.
Pour the chopped hazelnuts and flour into the bowl of a food processor and pulse until finely ground. Place the hazelnut mixture and cookie dough in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium-low speed until evenly incorporated. Remove the paddle attachment and work the dough with your hands to form a disk.
On a floured surface, roll the dough until ¼-inch thick. Cut the dough with the larger heart-shaped cookie cutter. Then, cut out the centers of half of the cookies with a smaller cookie cutter. Work the scraps back together, roll, and cut out more cookies. (Do not roll the scraps for a third time. The dough will be too brittle.)
Carefully place the cookies onto the prepared cookie sheets, using a large spatula to transfer them. Bake for 10 to 11 minutes, rotating the trays halfway through the baking process. Cool the cookies on a wire rack.
When the cookies are completely cool, spread a thin layer of jam on the bottom surface of the full cookie. Then, place the cut-out cookie on top and gently sandwich them together. Use a small spoon or piping bag to fill the cutouts with a little more jam.