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Raspberry Sugar Cookie Hearts
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| 2 1/2 cups | flour |
| 1 tsp | baking powder |
| 3/4 tsp | salt |
| 2/3 cup | butter at room temperature |
| 1 cup | sugar |
| 2 | eggs |
| 2 tsp | vanilla |
| 3/4 cup | seedless raspberry jam |
Stir flour with baking powder and salt
In separate bowl beat sugar and butter, add 1 eggs at a time until fluffy
Add vanilla
Stir in flour mixture gradually
Form into a ball, wrap in plastic and refrigerate for 1 hour up to 1 week
Cut ball in half, roll out 1/4"
Make same amount of bottoms and tops
Bake @ 375 F for 8 minutes
Cool and coat top cookie with icing sugar and bottom cookie with jam and assemble!
Hint - add batter with wooden spoon, using electric beater can make cookie tough!
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