Vanilla Shortbread Hearts - cooking recipe

Ingredients

2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, softened
3/4 cup confectioners' sugar
2 teaspoons vanilla extract
confectioners' sugar, for decoration
1/2 cup seedless raspberry jam

Preparation

In small bowl, combine flour and salt.
In large bowl, with electric mixer, beat butter and confectioners' sugar until light and fluffy, about 3 minutes.
Beat in vanilla.
Beat in flour mixture just until blended.
Shape dough into 2 disks; wrap in plastic wrap and refrigerate until firm, at least 2 hours or overnight.
Preheat oven to 300 degrees.
Line 2 large cookie sheets with parchment paper.
Between 2 sheets of floured wax paper, roll 1 disk 1/8-inch thick.
With floured 3-inch heart-shape cookie cutter, cut out cookies.
Cut out centers of half cookies with floured 1 1/2 inch heart-shape cookie cutter.
Slide cookies on wax paper to another large cookie sheet and refrigerate about 15 minutes, or until firm.
Remove heart-shape centers from cookies; place cookies on prepared sheets, 1 inch apart.
Bake 13-15 minutes, or until edges are lightly golden.
Cool on parchment paper on wire racks.
Repeat with remaining dough, rerolling scraps.
Sift confectioners' sugar over cookies with cut-out centers.
Spread 1 t jam on each plain cookie; top with remaining cookies to form sandwiches.