Preheat oven to 175°C. Line a baking sheet with parchment paper.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the flour and salt and mix until just combined. Do not over mix.

Place the dough on a lightly floured surface and roll out to about 1cm thickness. Cut out heart shapes with a cookie cutter or knife.

Place half of the cookies on the prepared baking sheet and top each one with about ½ teaspoon of raspberry jam. Cover with the remaining cookies, pressing down lightly around the edges to seal in the jam.

Bake for 12-14 minutes, until golden brown. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Once cooled, sprinkle with icing sugar and enjoy!