Ingredients:
- 350 grams of flour;
- 200g soft margarine;
- 125 grams of powdered sugar;
- 1 packet of vanilla sugar (about 10 grams);
- 1 egg white;
- 1 pinch of salt;
- 250 gr of raspberry jam.
Let’s knead!
- on a pastry board pour the floor, make a hole in the center and add the chopped margarine, icing sugar, vanilla sugar, egg white and salt;
- knead till when the dough is soft and smooth;
- cover the dough with plastic wrap and put in refrigerator for at least half an hour;
- roll out the dough about 2 mm thick and cut in the shape of the heart;
- in half of the cookies cut a smaller heart at the center;
- put the cookies on a baking sheet and bake at 175 ° for about 10 minutes, it is important that the cookies remain clear;
- let them cool;
- in a small saucepan over low heat melt the jam;
- with the help of a spoon to put some ‘of jam in the center of whole cookies and appoggiarne over another with the hole;
- let stand the cookies for several hours, preferably overnight and the jam won’t stick anymore.
For these cookies I used two cutters, but you can find special cutters for this type of cookies. Both you can find here http://www.coltelleriagianola.it/prodotti/
