Cream the butter and sugar together at medium speed. Mix for 1 minute, should be thoroughly incorporated.

Scrape bowl and mix for another few seconds.

Over mixing at this step with cause too much air and will create a fluffy cookie. If you want the cookie to not spread and hold its shape then do not over mix.

Add eggs slowly and mix.

Add vanilla extract and mix.

Sift dry ingredients together (flour and salt).

Add flour mixture to the sugar. Mix at low speed for 30 seconds.

Be careful to not overmix.

Roll the dough out between parchment paper. Place on baking sheet and into the fridge for at least 1 hour.

After an hour cut out half with full circles and the other half with circles and a heart shape in the middle. Then place the cookie and sheet back in the fridge for 10 minutes to 1 hour.

Preheat oven to 350 degrees.

Bake cookies for 8-12 minutes or until the edges become golden brown. Cool on rack and when cookies are room temperature place a thin layer of raspberry jam on the full circle cookie and then top with the cookie with the heart shape.