Method

In the bowl of electric mixer, beat butter, sugar and salt until light and fluffy. Add eggs and vanilla, then beat until well blended. In a separate medium bowl, stir together dry ingredients, then add to egg mixture. Beat on low speed until just mixed. Divide dough in half, shape into discs, cover with plastic wrap, and refrigerate for one hour for easier handling. Preheat oven to 375 degrees. Remove one disc from fridge, lightly flour work surface, and roll dough to 1/8 inch thickness. Cut dough into heart shapes and place cookies 1/2 inch apart on parchment lined or ungreased cookie sheet. Bake until cookies are set, about 8 minutes. Cool cookies on sheet for 2 minutes, then transfer to a wire rack to cool completely. Repeat process with remaining dough. Raspberry Filling and Trim: Puree raspberries and sugar then press through a sieve to remove seeds. Over low heat in a heavy saucepan, melt white chocolate, then remove from heat and whisk in cream, adding in a slow steady stream. Pour into a heat proof bowl then add raspberry puree, whisking 3 minutes or until smooth and creamy. Chill 30 minutes uncovered, stirring occasionally, until ganache thickens and is spreadable. Spread filling 1/8 inch thick on flat side of cookie and place another cookie on top of filling, sandwich style. To decorate, spoon remaining filling into a pastry bag fitted with a fine writing tip. Pipe thin lines of ganache back and forth over tops of cookies. Leave on counter at least an hour until ganache is completely set. Store in airtight container in refrigerator, separating layers with waxed paper. For a deeper shade of pink, gel or powdered red food coloring may be added to filling with raspberry puree.

Notes: When my daughter was two, I developed this cutout cookie recipe to celebrate Valentines day. She loves to cut the cookies into heart shapes, fill with rich raspberry ganache filling, and decorate them. Then we surprise our favorite people. We treasure the hours we've shared in the kitchen creating not only delightful cookies, but lasting memories.

Number of Servings: 2 dozen cookies

Submitted by: Beberman ( See all of Beberman Recipes )

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