Raspberry and White Chocolate Shortbread Cookies

Preheat oven to 350ºF. Line your baking tray with parchment paper.

Using a hand mixer, cream the butter and icing sugar together for a couple of minutes. Add the vanilla and salt and continue to mix until fully incorporated. Add the flour gradually until your mixture has formed a dough.

Sprinkle some flour onto your surface and roll out the dough until it is about ⅛ inch thick. Cut out your cookie shapes with a cookie cutter. On half the cookies, cut out a smaller heart shape in the center. Place cookies on baking tray and place tray in the refrigerator to chill while the oven is preheating.

Bake the cookies 8 minutes or until edges are slightly browned.

On the cut-out cookies, sprinkle a layer of icing sugar on top. Once the cookies are cooled, melt the white chocolate. Then spread a layer of melted white chocolate on the full cookies (ones that are not cut out). Let the chocolate set slightly for 5–10 minutes.

Spread a layer of raspberry jam on top of the chocolate. Place the cut-out cookies on top. Be careful not to smudge the icing sugar.