For the Raspberry Jam:

1. In a saucepan, combine raspberries, sugar, honey, and lemon juice over medium heat. Stir until sugar dissolves, then bring to a low boil.

2. Reduce heat and simmer for 15 minutes.

3. Mix cornstarch and water to make a slurry. Add to simmering jam and cook for another 5 minutes until thickened.

4. Remove from heat and let cool completely. Transfer to a jar and refrigerate.​

For the Sandwich Heart Cookies:

1. Preheat oven to 375°F (190°C).

2. Cream together butter and granulated sugar for about 3 minutes.

3. In a separate bowl, whisk together egg and vanilla.

4. In another bowl, sift together flour, baking powder, and salt.

5. Add egg mixture to butter-sugar mixture and mix until combined.

6. Gradually add dry ingredients on low speed until fully combined.

7. Roll dough on floured parchment paper, dividing in half. Roll out one half.

8. Use a large heart-shaped cutter for full hearts and a smaller cutter for hearts with centers cut out.

9. Place cookies on a parchment-lined baking sheet. Bake for 9–10 minutes until set.

10. Cool on the sheet for a few minutes before transferring to a cooling rack.​

Assembling the Sandwich Cookies:

1. Once cookies are completely cooled, spread a thin layer of raspberry jam on full heart-shaped cookies.

2. Place cut-out heart cookies on top to form sandwiches.

3. Lightly dust with powdered sugar for a beautiful finish.