Heart-Shaped Thumbprint Cookies

Preheat oven to 375°F. Line cookie sheets with parchment paper. In a stand mixer, cream butter and sugar together for about 4 mins, until light and fluffy. Next, add in 1 egg yolk at a time along with vanilla extract. Mix on medium speed until thoroughly combined.

In a medium bowl, whisk together the flour and salt, and add in 2 parts to the creamed-butter mixture. Use a rubber spatula to mix and combine.

With lightly floured hands, take about 1½ tablespoons of dough, and roll it into a ball. After rolling each ball, space them 2 inches apart on a parchment-lined cookie sheet.

Use your hand to slightly flatten the balls. Next, use your finger or a small cutting tool to create a heart-shaped indent in the middle of the dough.

Fill the cookies’ heart-shaped cavities with just enough Bonne Maman Hazelnut Chocolate Spread and Strawberry Preserves (about a ½ tsp each).

Bake for 11–13 mins, until just golden brown on the edges. Cool completely on cookie sheets before enjoying.