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1
Place the frozen raspberries and sugar in a 1.5-Quart Saucepan from the KitchenAid(R) Stainless Steel 10-Piece Set and cook over medium-high heat on your KitchenAid(R) 30-Inch 5 Burner Gas Convection Slide-In Range with Baking Drawer, stirring, until the fruit has broken down and the mixture is syrupy. Continue to cook until thickened, about 5 minutes. Allow the jam to come to room temperature, then refrigerate.
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2
Preheat the KitchenAid(R) 30-Inch 5 Burner Gas Convection Slide-In Range to 350 degrees F, and line a KitchenAid(R) Professional-Grade Nonstick Sheet Pan with parchment paper.
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3
Place the butter and sugar in the bowl of a KitchenAid(R) Stand Mixer fitted with the flat beater attachment. Cream together on medium-low speed until smooth. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. Stir in the vanilla, salt, and cornstarch. Add the flour, about 1/2 cup at a time, mixing on medium-low speed after each addition. Stop adding flour when the dough gathers itself into a ball and pulls away from the sides of the bowl cleanly. (If making the dough ahead, be sure to add a little less flour.)
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4
Roll the dough out between 2 sheets of parchment paper, to a thickness of about 3/8-inch. Use a heart-shaped cookie cutter to cut shapes. Use a smaller, fluted heart cutter to cut windows in half the cookies.
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5
Bake for 10-14 minutes, or until the edges are just barely beginning to turn golden. Cool completely. Then spread the jam on the bottom heart, top with a second, open-heart cookie, and dust with powdered sugar.
