- 225 g Küchenmeister Wheat Flour T405
- 75 g sugar
- 1 egg yolk
- 1 packet vanilla sugar
- 125 g cold butter
- 55 g soft butter
- 190 g powdered sugar
- 1/2 tsp. vanilla extract
- ca. 5 tbsp. raspberry jam
- Powdered sugar for dusting
Cut the cold butter into small pieces. Begin by using the dough hooks of an electric mixer, and combine together the flour, sugars, butter, egg yolk and 1 tbsp. ice cold water. Finish kneading the dough by hand, until it is smooth and well combined. Wrap the dough in cling film and refrigerate for at least 30 minutes.
In the meantime cream together 55 g of soft butter, icing sugar and the vanilla extract and set aside.
Preheat oven (electric 175 °C/convection 150 °C) and line two baking sheets with parchment paper. On a lightly floured surface roll the dough until ca. 3 mm thick, and with a heart shaped cookie cutter cut out approx. 40 hearts. Cut out a smaller heart in the middle of half of the cookies.
Place the cookies on the prepared baking sheets and bake for ca. 12minutes. Allow to cool briefly on the baking sheets, before transferring them onto a wire rack to cool completely.
Spread the prepared vanilla cream onto all of the hearts. Place a bit of jam on the middle of each cookie that does not have a heart cut out. Place a cookie with a cut out on every cookie with jam. To finish dust the cookies with icing sugar.