Combine the icing sugar, flour and salt in a food processor. Add the cubed butter into this mixture and pulse until you have a mixture that resembles fine breadcrumbs. Add the egg and vanilla extract and pulse until a stiff dough forms. Gather up and shape into a rough round of dough. Wrap in nonstick baking paper and chill in the fridge for at least 30 minutes.
Grease and line baking trays with nonstick baking paper.
Preheat the oven to 180°C. Roll the dough out on a lightly floured surface to 1cm thickness.
Cut out cookies using a heart-shaped cookie cutter. Arrange spaced out on the lined baking trays and cut small holes out of the middle of half of the cookies. Bake for 10-12 minutes until just set.
Remove and allow to cool for 5-10 minutes on the trays before removing carefully to a wire rack to cool completely.
When ready to assemble, spread half the cookies without the holes with raspberry jam and spread the other half with the apricot jam. Sandwich them with the cookies with the holes in them. Dust liberally with the icing sugar and serve.
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