Valentines Raspberry Cookie Recipe
Heart Shaped and Jam Filled

2 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2/3 cup butter, softened
1 cup granulated sugar
2 medium eggs
2 tsp. vanilla extract
3/4 cup seedless raspberry jam
flour for rolling pin and surface
icing sugar for dusting cookies
2 sizes of "heart" shape cookie cutters (about 2 - 3" size)

Directions

In a large bowl, combine the flour, baking powder and salt.

In another large bowl, beat, (with an electric mixer), the butter with the sugar until fluffy.

Beat in the eggs, one at a time, and then beat in the vanilla.

Gradually, using a large wooden spoon, stir the flour mixture into the egg mixture, just until well combined.

Form the dough into a ball, and divide in half.

Shape each half of dough into a disc shape, and wrap each individually with plastic wrap. Refrigerate until firm, at least one hour, (or up to one week).

To Bake cookies:

Roll (dust rolling pin with flour) dough out to about 1/4 inch thick (on a lightly floured surface).

Cut out heart shapes with largest cookie cutter.

Transfer cut-outs to cookie baking sheets lined with parchment paper (about 2 inches apart).

Use the smaller cookie cutter to cut out the centers of one-half of the cookies on the baking tray.

Bake at 375° F for about 7 - 8 minutes, or until golden brown. Cool. Repeat with remaining cookie dough.

Gather scraps of dough together, and chill until firm enough to re-roll.

To Assemble Cookies:

Dusting the cut-out cookies with icing sugar.

Spread about 1 tsp. of raspberry jam on each bottom half.

Place the sugar-dusted cookies over the jam-covered cookie hearts.

Store for 1 week at room temperature, or up to one month in the freezer.

Makes approximately 3 dozen cookies (depending on size of cookie cutters).

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