Cherry-Sweet Heart Cookies

For the cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 large egg yolk (optional)
For the cherry filling:
- 1 cup Mariani Sweetened Cherries
- 2 tablespoons water
- 1 tablespoon honey or sugar (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar until light and fluffy. Mix in the vanilla extract.
- Gradually add the flour and salt, mixing on low speed until the dough comes together. If the dough feels too crumbly, add the egg yolk and mix until smooth.
- Chill the dough in the refrigerator for 10-15 minutes for easier shaping. On a lightly floured surface, roll out one portion of the chilled dough to a ¼-inch thickness.
- Use a 3-inch heart-shaped cookie cutter to cut out heart shapes and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Using a heart-shaped cookie stamp, gently press into the center of each cookie to create an indentation for the filling, being careful not to press all the way through the dough.
- Finely chop the Mariani Sweetened Cherries into small pieces. In a small saucepan, combine the chopped cherries and water.
- Simmer over medium heat for 5-7 minutes until softened and slightly thickened.
- Stir in honey or sugar if desired for a sweeter filling.
- Let cool slightly.
- Spoon the cherry filling into the heart-shaped cavity of each cookie, making sure it rests neatly inside the lines.
- Bake in the preheated oven for 12-15 minutes, or until the edges turn golden brown and the filling has set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy!