Using an electric mixer, beat the butter and sugar on low-medium speed until light and fluffy. Add the flour and mix on a low speed until a soft dough forms.
¾ cup unsalted butter, ¼ cup granulated sugar, 1 ¾ cups all-purpose flour
Shape the dough into a disc, and cover with plastic wrap. Refrigerate for at least 30 minutes or longer if possible.
When you’re ready to bake the cookies, preheat the oven to 350°F and line two baking sheets with parchment paper.
Transfer the chilled dough to a lightly floured surface, and roll it to ¼ to ½-inch thick.
Use a heart shaped cookie cutter to cut 24 cookies. Re-roll any unused dough to ensure you’re able to cut an even number of cookies.
Using a second, smaller heart shaped cookie cutter, cut the center out of half of the cookies. Transfer the cookies onto the prepared baking sheets, leaving a small amount of space in between each cookie.
Bake for 9-11 minutes until the edges are set. Once baked, the cookies will still be soft. Allow the cookies to cool for 10 minutes on the baking sheets before transferring them to a cooling rack to cool completely.
After the cookies have cooled, add a teaspoon of raspberry preserves to the center of the solid heart cookies. Spread around the cookies using a spoon or knife.
¼ cup raspberry preserves
Place the cookie with the hollow center on top of the raspberry preserves to form a cookie sandwich. Dust the finished cookies with the powdered sugar. Enjoy!
1 tablespoon powdered sugar
See post for storage options, tips, and answers to frequently asked questions.