Cookies: Place the flours, sugar, baking powder, salt, and the seeds from
the vanilla bean in
the bowl of your food processor. Process until combined. Add the cold pieces of
butter and process until the batter starts to clump together. If needed, add
about 1 tablespoon of the beaten egg.
Divide the dough in half and then roll each half
between two sheets of parchment or wax paper until it is about 1/4 inch (.5 cm)
thick. As you roll, periodically check the top and bottom sheets of parchment
and smooth out any wrinkles. Place dough on a baking sheet (along with the
parchment paper) and place in the refrigerator until cold and very firm (about
45-60 minutes). (For faster chilling, place in the freezer for about 15-20
remove from refrigerator and peel off the top piece of parchment paper. Using
about a 3 inch (7 cm) cookie cutter, cut out the cookies. Use a smaller
cookie cutter to cut out the centers of half of the cookies. Lightly
brush the tops of the whole cookies with the beaten egg and then gently press
the cookies with the cut outs on top. Place on a parchment lined baking sheet,
spacing the cookies about 2 inches (5 cm) apart. Fill the cut out of each cookie
with raspberry jam. You can just use a small spoon or place the jam in a piping
bag. Put the baking sheet
with the cut out cookies in the refrigerator while you preheat the oven to 400
degrees F (200 degrees C), with the oven rack in the center position.
Meanwhile, gather up any scraps of leftover dough and re-roll. (You may need to
refrigerate the dough again before cutting out the cookies.) Before baking the
cookies, lightly brush the cut out cookies with the beaten egg. Bake the cookies
for about 12 minutes or until they are golden brown.
Remove from oven and place on a wire rack to cool. The cookies can be covered
and stored in the refrigerator about 2 to 3 weeks. They can also be frozen.
18 - 3 inch (7 cm) heart shaped cookies.