valentine shortbread

ingredients:
150g butter
100g icing sugar
250 grams of flour
25g ground almonds
1 egg
1 tip pink dye powder
100g frozen raspberries
100 g preserving sugar
method:
Preheat oven to 180 °.
In the bowl of your food processor, place the icing sugar and butter. Turn on speed 2 (medium speed) using the knife until creamy. Add the flour, pink dye, ground almonds and egg. Knead well with your robot for 3 minutes (until the formation of a ball of dough). Place the dough ball in plastic wrap for 1 hour in the refrigerator.
Place a sheet of baking paper on your work surface. Place the dough ball there and put another piece of paper pulp. Roll the dough with a rolling pin and between two sheets of baking paper to a thickness of 3 mm. 20 Cut shapes with cookie cutter, scoop out the center of 10 of them with a little more punch. Place them on a baking sheet covered with baking paper baking, be sure to insert a lollipop stick wood also at the forefront of each cookie not hollow. Be sure to poke a stick of 1.5 cm and bake for 6 minutes of cooking at 180 °.
Prepare jam by cooking 100g frozen raspberries with 100g preserving sugar. Doing cook by time indicated.
Assemble the cookies while the jam is still hot.
Jam cookies harden as it cools. The ideal is to prepare the night before.
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