• Place the flour on a non-stick baking mat. Sieve the icing/confectioners sugar on the flour. Add the vanilla sugar.
  250 g flour, 75 g icing sugar/confectioners sugar, 2 teaspoon vanilla sugar
• Add the butter and egg yolks, and knead the mixture to a smooth dough.
  200 g butter, 2 egg yolks
• Wrap the dough in clingfilm. Place in the fridge and leave to rest for approx 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 approx 3 mm thickness. As the dough can be sticky use the cling film, you use to wrap the dough in. Place it over the dough, this will prevent it sticking to the rolling pin.
• Cut our heart, or round shapes with a cookie cutter. Place them on the prepared baking tray.
• Bake for approx 12 minutes. Remove the biscuits from the oven and leave to cool down.

Icing the cookies

• In the meantime mix the icing sugar with the lemon juice to a thick paste. At the lemon juice in small portions. If it gets too liquidy, add more icing sugar. If it get's too dry you can add a little bit more lemon juice.
  lemon juice, 250 g icing sugar/confectioners sugar
• Divide the icing into two portions. In one, place a couple of drops of red food colouring and mix.
  Red food colouring
• Divide the cookies in two piles. One will be for the tops, one for the bottoms. To decorate the cookies, I found it easier to first decorate the tops, then wait for them to dry before sandwiching them with another cookie.
• You can either pour the icing, in an icing bag each. This will give you a more precise result. Alternativley 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, as 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.