Whisk together the salt and flour. Using the paddle attachment on a stand mixer cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl with a rubber spatula
Turn the mixer down, add the egg and extracts, mix on medium speed until combined, about 1 minute. Scrape the sides of the bowl again
Turn the mixer on low, add the dry ingredients in 4 separate batches, making sure to scrape the sides and bottom of the bowl, mix until a dough forms. You might need to knead it by hand to make sure its thoroughly combined
Roll the dough out, 1/8th inch thick. Cut the dough into circles using a cookie cutter. Using a small heart cookie cutter, cut out hearts in the middle of half of the circles
Place on parchment lined cookie sheet, bake at 350F for 11-13 minutes. They will not get golden brown, you don’t want them to get much color. Cool on the cookie sheet
STRAWBERRY BALSAMIC JAM
Place all of the ingredients into a medium saucepan. Bring to a boil, boil for 15 minutes.
Using the back of a fork or a masher, break down the berries.
Cool and refrigerate before filling the cookies. Fill the cookies with 2 tsp of jam.
Store in an airtight container for up to 2 days. Freeze for up to 2 months
Recipe created for Carandini by @stir.taste.smile