Ingredients:

  • 225g unsalted butter, softened
  • 100g granulated white sugar
  • 1 tsp vanilla bean paste
  • 315g all-purpose flour
  • 0.5 tsp fine sea salt
  • 340g white chocolate chips
  • 15g refined coconut oil
  • 20g freeze-dried raspberries, crushed
  • 1 tsp pink and red micro-sprinkles

Instructions:

  1. Cream the 225g unsalted butter and 100g granulated sugar until pale and fluffy. This usually takes about 3 minutes on medium high speed. Add the 1 tsp vanilla bean paste and mix briefly.
  2. Sift in the 315g all purpose flour and 0.5 tsp fine sea salt. Mix on low until just combined and no white streaks remain. The dough should look like damp sand that holds together when pinched.
  3. Roll the dough between two sheets of parchment paper to a 1/4 inch thickness.
  4. Use your heart cutter to stamp out 18 shapes. Note: If the dough feels too soft, slide the whole sheet into the freezer for 5 minutes before lifting the hearts.
  5. Place the hearts on a lined tray and bake at 350°F (175°C) for 12 minutes or until the edges are just barely golden.
  6. Melt white chocolate with coconut oil in 30-second bursts in the microwave, stirring until completely liquid and glossy.
  7. Fold half of the 20g crushed freeze dried raspberries into the melted chocolate.
  8. Dip half of each cooled cookie into the chocolate. Place back on parchment paper and immediately top with the remaining raspberry dust and micro sprinkles until the chocolate begins to set.
  9. Let the cookies sit at room temperature for 20 minutes until the chocolate is firm to the touch and matte. If your kitchen is warm, pop them in the fridge for 5 minutes.