Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • 2 ½ cups (300g) all-purpose flour
  • ½ teaspoon (2.5ml) baking powder
  • ¼ teaspoon (1.25ml) salt
  • ½ cup (170g) raspberry jam (seedless preferred)
  • Powdered Sugar (Icing Sugar), for dusting

Instructions:

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Divide the dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. On a lightly floured surface, roll out one disk of dough to about ¼ inch thickness.
  8. Use heart-shaped cookie cutters to cut out an even number of cookies. Use a smaller cookie cutter to cut out the centre of half the cookies (these will be the tops).
  9. Place cookies on the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden brown.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  11. Spread a spoonful of raspberry jam onto the flat side of the solid cookies.
  12. Gently place the cut-out cookies on top of the jam-filled cookies, pressing lightly to adhere.
  13. Dust the assembled cookies with powdered sugar.