In a medium saucepan over medium-high heat, add raspberries, sugar and lemon juice. Bring the mixture to a boil, stirring frequently. Reduce heat to medium and let simmer for 35 minutes, continuing to stir occasionally.
Remove from heat and cool at room temperature for 1 hour, then transfer into a lidded container and refrigerate overnight or until fully chilled.
In a medium bowl combine butter, sugar, vanilla extract and salt and beat with a hand mixer until creamy and fully combined. Add the egg and beat until the batter is smooth.
Add the flour and beat until a crumbly dough forms. Using your hands, bring the dough together and shape it into a 2-inch thick disc. Wrap the disc in plastic wrap and chill in the refrigerator for 2 hours.
Preheat the oven to 375°F. Prepare three baking sheets with parchment paper.
Remove the dough from the fridge and allow it to sit on the counter for 5-10 minutes to warm slightly. Next, roll the dough to a ⅛ – ¼ inch thickness. Use a heart-shaped cookie cutter to stamp out 30 cookies, then use a smaller heart shaped cookie cutter to cut the centers out of half of the cookies.
Transfer the cookies onto the baking sheets and freeze for 20 minutes. After freezing, bake for 10 minutes, or until the edges begin to turn golden. Allow the cookies to cool before adding the jam.
Once cooled, spread 2-3 teaspoons of jam onto the cookies that have been left whole. Place the remaining cut-out cookies on top of each whole cookie and dust with confectioners’ sugar. For best results, allow the cookies to meld together for up to 2 hours before enjoying. Cookies can be stored at room temperature for 1-2 days in an airtight container.
In a medium saucepan over medium-high heat, add raspberries, sugar and lemon juice. Bring the mixture to a boil, stirring frequently. Reduce heat to medium and let simmer for 35 minutes, continuing to stir occasionally.
Remove from heat and cool at room temperature for 1 hour, then transfer into a lidded container and refrigerate overnight or until fully chilled.
In a medium bowl combine butter, sugar, vanilla extract and salt and beat with a hand mixer until creamy and fully combined. Add the egg and beat until the batter is smooth.
Add the flour and beat until a crumbly dough forms. Using your hands, bring the dough together and shape it into a 5-centimeter thick disc. Wrap the disc in plastic wrap and chill in the refrigerator for 2 hours.
Preheat the oven to 190°C. Prepare three baking sheets with parchment paper.
Remove the dough from the fridge and allow it to sit on the counter for 5-10 minutes to warm slightly. Next, roll the dough to a 3–6mm thickness. Use a heart-shaped cookie cutter to stamp out 30 cookies, then use a smaller heart shaped cookie cutter to cut the centers out of half of the cookies.
Transfer the cookies onto the baking sheets and freeze for 20 minutes. After freezing, bake for 10 minutes, or until the edges begin to turn golden. Allow the cookies to cool before adding the jam.
Once cooled, spread 10–15 ml of jam onto the cookies that have been left whole. Place the remaining cut-out cookies on top of each whole cookie and dust with confectioners’ sugar. For best results, allow the cookies to meld together for up to 2 hours before enjoying. Cookies can be stored at room temperature for 1-2 days in an airtight container.
Pure Vanilla Extract
