Sweetheart Jam Drops

• 125g butter, softened
• 1/3 cup caster sugar
• 1/2 teaspoon vanilla essence
• 1 egg yolk
• 1 1/4 cups plain flour, sifted
• 5 tablespoons raspberry jam

1. Step 1
   Preheat oven to 180°C. Grease 2 baking trays. Line with baking paper.
2. Step 2
   Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add egg yolk. Beat to combine. Add flour. Stir to combine.
3. Step 3
   Roll 2 tablespoons of mixture into a ball. Repeat with remaining mixture to make 10 balls. Place balls 10cm apart on trays. Using the palm of your hand, flatten each ball to form a 7cm round, shaping edges to remove any cracks.
4. Step 4
   Gently press a 5cm heart-shaped cutter into the centre of each round, being careful not to cut the whole way through. Using the tip of a small knife, scoop out the dough to make a heartshaped indentation. Gently smooth indentation. Fill each heart with 2 teaspoons jam, spreading out to edges.
5. Step 5
   Bake for 15 to 20 minutes or until light golden. Cool on trays. Serve.