-
1
Cream the butter and sugar.
-
2
Sift together the dry ingredients; add to the butter mixture and beat well.
-
3
Add the egg, vanilla and lemon extract and beat again until well mixed. Shape dough into two flattened rounds; wrap and refrigerate at least one hour.
-
4
Preheat the oven to 350u00b0 and grease cookie sheets or line with parchment paper.
-
5
On a well floured board, roll out the dough until 1/8-inch thick.
-
6
Cut out large hearts and then cut smaller hearts out of the middles of half of the large hearts (do not discard).
-
7
Spread a very small amount of raspberry jam in the middle of the whole hearts and place the hearts whose centers have been removed on top of the large whole hearts.
-
8
Place these on a cookie sheet.
-
9
Place a small amount of raspberry jam on the remaining little hearts and place another little heart on top of it.
-
10
Place the small hearts on a cookie sheet also.
-
11
The cookies should be 1 to 2 inches apart on the cookie sheet.
-
12
Bake for about 10 minutes; do not let the cookies brown.
-
13
Cool on racks.
-
14
After they are cool and just before serving, sift powdered sugar over the top of them.
