1 1/2 cups (375 ml) unbleached all-purpose flour

1 teaspoon (5 ml) baking powder

1/2 cup (125 ml) unsalted butter, softened

1 cup (250 ml) sugar

1 egg

1/4 cup (60 ml) raspberry jam, approximately

Icing sugar

In a bowl, cream the butter until smooth. Add the sugar and beat until light and fluffy. Add the egg and beat until smooth.

In a bowl, combine the flour and baking powder. Add to the previous mixture and work with a wooden spoon until a ball forms. Shape with your hands, if necessary. Cover in plastic wrap and refrigerate for 30 minutes.

With the rack in the highest position, preheat the oven to 170 °C (325 °F). Line a baking sheet with parchment paper.

On a floured work surface, roll out the dough to 0.5 cm (1/4 inch) thick. With a cookie cutter, cut hearts in the dough and place on the baking sheet. Space the cookies about 2.5-cm (1-inch) apart to prevent them from sticking to each other.

With a small cookie cutter, cut a circle or a heart in the centre of half the cookies. Bake for 8 to 10 minutes. Do not let brown. Remove from sheet and let cool.

Cover the hole-less cookies with jam. Top with a cutout cookie. Sprinkle with icing sugar.

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