In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl using an electric hand-mixer, beat the butter and cream cheese together till fluffy. Scrape down the sides a few times in the process.

Add the sugar and vanilla in and beat well, scraping the sides as needed.

Add the flour in, about 1/2 cup at a time, mixing till just incorporated.

Once all the flour is in, cover the bowl with plastic wrap and put in fridge for 2-3 hours.

30 minutes before you’re going to remove the dough from the fridge, preheat your oven to 375 F.

Line a rimmed baking sheet or 2 with parchment paper.

Roll dough into about 1- 1 1/2 tablespoon size balls.

Press your finger into the balls to make a little indentation, and do it twice at different angles to make it into a heart shape.

Fill each indent with about ¾-1 teaspoon of jam. If you over fill them the jam will ooze out during baking. It’s not too big of a deal, but just an FYI.

Bake for about 10-12 minutes, till just barely golden on the outside. The cookies will still be very soft. Let cool for 10-12 minutes on the pan before gently moving to a cooling rack to finish cooling.