Ingredients:

  • 225g unsalted butter, cold and cubed
  • 100g granulated sugar
  • 300g all-purpose flour
  • 30g cornstarch
  • 20g freeze-dried raspberries, pulverized into powder
  • 2g fine sea salt
  • 5ml pure vanilla bean paste
  • 150g white chocolate couverture

Instructions:

  1. Place the 20g freeze dried raspberries in a blender or food processor until they become a fine dust.
  2. Whisk the 300g flour, 30g cornstarch, raspberry powder, and 2g salt in a large bowl until the mixture is a uniform pale pink.
  3. Add the 225g cold, cubed butter to the dry mix. Use a pastry cutter or your fingertips to rub the butter into the flour until it looks like coarse, wet sand.
  4. Mix in the 100g sugar and 5ml vanilla bean paste. Continue to work the dough just until it starts to clump together.
  5. Turn the dough onto a clean surface and knead it 2-3 times until a smooth ball forms. Don't overwork it!
  6. Wrap the dough in plastic and refrigerate for 45 minutes.
  7. On a lightly floured surface, roll the dough to 1/4 inch thickness.
  8. Use your cutter to stamp out shapes. Re roll scraps only once to avoid toughness.
  9. Place shaped cookies on a tray and freeze for 15 minutes. Until they feel firm to the touch.
  10. Heat your oven to 325°F and bake for 12 minutes until the bottoms are barely golden but the tops remain pink.
  11. Once cool, melt the 150g white chocolate and drizzle over half of each heart.