Ingredients

The following ingredients have 8 Servings
  • 3/4 cup butter (, softened)
  • 1 cup powdered sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 3/4 cups cake flour (, can sub for sifted all-purpose flour)
  • 1/2 teaspoon Kosher salt
  • 3/4 cup raspberry jam
  • 1 cup powdered sugar
  • 2 Tablespoons hot water
  • 1 teaspoon almond extract (, could also substitute with vanilla)

Instruction

  • Combine the butter and powdered sugar in a large bowl. Beat with a mixer until light and fluffy. Add the egg and egg yolk and beat on medium speed until combined. Add the vanilla and beat again.
  • With the mixer on low speed, slowly add the flour and salt. Press the dough between two sheets of wax paper or plastic wrap and refrigerate for 1 hour.
  • Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Roll out the dough 1/8″ thick onto a baking mat, parchment paper or a well floured surface. Press the cookie cutter into the dough and carefully move to the baking sheet. Repeat until you have 32 cookies.
  • Bake for 8 to 10 minutes, or until the edges are slightly light golden. Remove from the oven and allow to cool on the pan for 2 minutes. Then transfer to a cooling rack.
  • Once the cookies are cooled, spread the raspberry jam onto the back side of the cookies. Press another cookie gently on top. Then whisk together the icing ingredients in a small bowl until it is smooth and glossy. Use a small spatula to frost the top of the cookies. Add a heart sprinkle to the center if desired.