Ingredients:

  • 225g unsalted butter, softened but cool
  • 100g granulated sugar
  • 1 tsp pure vanilla bean paste
  • 300g all-purpose flour
  • 30g cornstarch
  • 0.5 tsp fine sea salt
  • 150g seedless raspberry preserves
  • 1 tbsp lemon juice
  • 8g powdered sugar

Instructions:

  1. Cream 225g butter and 100g sugar. Mix until pale and fluffy. This takes about 3 minutes to properly aerate the fat. Incorporate 1 tsp vanilla bean paste.
  2. Sift in 300g flour and 30g cornstarch. Mix on low until a dough forms. Stop as soon as the flour disappears to avoid toughness.
  3. Wrap the dough and chill for 30 minutes. Rest until firm to the touch.
  4. Roll dough to 1/4 inch thickness. Cut 24 large heart shapes.
  5. Cut a small heart out of the center of 12 cookies. Use the small cutter cleanly.
  6. Bake at 350°F (180°C) for 12 minutes until edges are barely pale gold.
  7. Simmer 150g preserves with 1 tbsp lemon juice. Cook until slightly thickened.
  8. Spread jam on solid cookies. Top with window cookies immediately.
  9. Dust the top cookies with 8g powdered sugar. Sift lightly for a snowy look.