Whisk together E.D. SMITH® Raspberry Pie Filling, sugar (if using), and egg yolks to a large pan over medium heat, until smooth and fully combined. Continue to heat, while whisking constantly, until the curd reaches 165F or begins to bubble lightly. Remove from the heat.

Add in the unsalted butter cubes, then whisk until combined with the curd.

Transfer the curd to a bowl, cover the surface with plastic wrap, then place into the fridge to cool fully.

In a large bowl, beat together the butter, vanilla and confectioners sugar, until pale and fluffy.

Sift in the flour, cornstarch, and salt, then beat in until it becomes a dough.

Divide dough in half then press each dough halve together, wrap in plastic, then place into the fridge for 30 minutes.

Remove dough from the fridge, roll out to be 1/4” thick, then use a flower shaped cookie cutter to cut out cookies. Use mini easter cookie cutters to cut out the centres of half of the cookies.

Place onto a parchment lined baking sheet, then place back into the fridge for 1 hour.

Preheat oven to 350F.

Place cookies into the oven, then bake for 9-10 minutes.

Allow cookies to fully cool, then begin filling by spreading about 1 tablespoon of raspberry curd onto each of the cookies without cut outs.

Dust the cut-out cookies with a small amount of confectioners sugar, then place each on top of a cookie with raspberry curd spread, sandwich together, then enjoy immediately or allow them to ‘meld’ together in the fridge for a few hours.