Instructions:

1. Prepare Dough:
   • In a large bowl, use an electric mixer on medium speed to beat softened butter for 30 seconds.
   • Add sugar and mix until light and fluffy. Scrape down the sides of the bowl to ensure a smooth mixture.
   • Add egg yolks and vanilla extract, mixing until fully combined.
2. Combine Dry Ingredients:
   • In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add the dry mixture to the wet mixture, mixing on low speed until incorporated. Use a silicone spatula to scrape down the bowl and fully combine.
3. Chill Dough:
   • Cover the bowl with plastic wrap and refrigerate for 1 hour.
4. Preheat & Shape Cookies:
   • Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
   • Using a medium cookie scoop or tablespoon, scoop the dough and roll it into balls with your hands. Place 12 balls on each cookie sheet, spacing them 1 inch apart.
5. Create Heart Shapes:
   • Gently press a heart shape into each ball using your thumb or the back of a small spoon (e.g., espresso spoon).
   • Fill each heart cavity with about ½ teaspoon of strawberry jam.
6. Chill Again:
   • Freeze the shaped and filled cookies on the baking sheet for 10 minutes.
7. Bake:
   • Bake for 12-14 minutes, or until the bottoms are golden. Leave the cookies on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
8. Serve & Enjoy:
   • Once cooled, serve with your favorite tea, coffee, or milk and savor the buttery, jam-filled goodness!

Tips:

• Storage: Store cookies in an airtight container at room temperature for up to 5 days.
• Jam Options: Experiment with different flavors like raspberry, apricot, or mixed berry preserves.