• Place the flour on a non-stick baking mat. Sift the powdered sugar on the flour. Add the vanilla extract.
  1 cup powdered sugar, 2 cups all-purpose flour , 2 egg yolks
• Add the butter and egg yolks and knead the mixture to a smooth dough.
  1 teaspoon vanilla extract, ¾ cups butter cold
• Wrap the dough in clingfilm. Place in the fridge and leave to rest for approximately 30 minutes.
• Preheat the oven to 180°C or 356°F top to bottom heat. Line a baking tray with parchment.
• Dust your work surface with flour. Using a rolling pin, roll out the dough to approximately 3 mm thickness. As the dough can be sticky, use the cling film you use to wrap the dough. Place it over the dough. This will prevent it from sticking to the rolling pin.
• Cut our heart or round shapes with a cookie cutter. Place them on the prepared baking tray.
• Bake for around 12 minutes. Remove the biscuits from the oven and leave to cool down.

Icing the cookies

• In the meantime, mix the powdered sugar with the lemon juice to a thick paste, adding the lemon juice in small amounts. If it gets too runny, add more powdered sugar. If it becomes too dry, add a bit of lemon juice.
  lemon juice, 2 cups powdered sugar
• Divide the icing into two portions. Place a couple of drops of red food coloring in one and mix.
  Red food colouring

Assemble

• Divide the cookies into two piles. One will be for the tops, one for the bottoms. To decorate the cookies, I found it easier to decorate the tops than to wait for them to dry before sandwiching them with another cookie.
• You can either pour the icing into an icing bag for a more precise result. Or you can spread the icing with a spoon and a knife. Cover one half in white icing and the other in red icing. Leave to set.
• Place a tiny scoop of jam on the bottom cookie. Make sure the sides are not covered; otherwise, they might squeeze the jam out of the sides when you place the top cookie on top.
  ½ jar raspberry jam
• Add the top cookie onto the bottom. And they are ready to serve.