• In a bowl, mix 2 cups AP flour, ¼ cup Powdered sugar, and 1 pinch Salt. Add ⅔ cups Butter (cold, cubed) and rub into the flour until crumbly.
  ⅔ cups Butter, 1 Egg yolk, 2 cups AP flour, ¼ cup Powdered sugar, 1 pinch Salt
• Add 1 Egg yolk and 1 tablespoon Water, kneading quickly until smooth.
• Wrap in cling film and leave to rest in the fridge for 30 minutes.
• Preheat the oven to 350°F / 175°C.
• Roll out the dough thinly on a floured work surface.
• Cut out leaf shapes of any size and shape, ensuring an even number for each size and shape.
• Place on a baking sheet lined with parchment paper.
• Knead the leftover dough back together and roll it out again.
• Bake for 10-12 minutes until golden brown, and then leave to cool briefly on a cooling rack.
• Take ½ cup Raspberry jam, spread the halves of the cookies with jam, and press the matching second half on top.
  ½ cup Raspberry jam

Marbled Icing

• Whisk 2 cups Powdered sugar, 3-4 tablespoon Milk, and 1 teaspoon Vanilla extract until smooth
  2 cups Powdered sugar
• Add 3 drops Food color to the surface and marble into the icing with a toothpick.
  3 drops Food color
• Dip one side of the cookies flat into the icing, shake off gently and place back on the wire rack.
• The icing needs about half an hour at room temperature to set.
• Store the finished hearts in a cookie tin.