These cookies are absolutely delicious, and Valentines Day is a perfect time for these cookies. However you can make these in any shape for any season or holiday. The raspberry jam pairs wonderfully with the buttery cookie. The small 1 inch cutouts can be baked and dusted with confectioners sugar and are pretty served with the sandwich hearts.

Raspberry Sandwich Hearts

Ingredients:

Dough:

2 cups all-purpose flour, plus additional for work surface

½ teaspoon salt

1 cup unsalted butter, room temperature

¾ cup confectioners (powdered) sugar, plus additional for dusting

1½ teaspoons pure vanilla extract

½ teaspoon pure almond extract

Filling:

½ cup seedless raspberry jam or raspberry preserves

Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

Dough:

1. In a medium mixing bowl, sift flour and salt together. Set aside.
   
   
2. In a large bowl of an electric mixer, combine butter and confectioner sugar; beat together until mixture is smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add vanilla extract and almond extract; stir until blended. Add flour mixture; stir to mix.
   
   
3. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
   
   
4. Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
   
   
5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a 1/4 inch thickness. Cut dough into hearts or other desired shapes using a 2½ inch cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
   
   
6. Using a 1 inch heart shaped cookie cutter that has been dipped in flour, cut out the center of half of the 2½ inch cookies. Re-roll the scraps, or bake the 1 inch heart shapes separately.
   
   Bake:
7. Place cutout dough 2 inches apart on baking sheets. Bake 10 to 12 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
   
   Filling and Assembly:
8. Leaving a ¼ inch border uncovered, spread about 1 teaspoon of the raspberry jam over each cookie without the middle cutout.
   
   
9. Using a fine-mesh sieve, dust the tops of the cookies that have the middle cutout with confectioner’s sugar. Place the cutout cookies on top of the jam-covered cookies.
   
   Makes about 2 dozen cookie sandwiches
   
   TheBakingPan.com
   
   Adapted from: Williams Sonoma, Essentials of Baking, Welden Owen Inc, California, 2003
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