Left: Valerie Gordon and her son August. Photos: Darcy Hemley.

Acclaimed LA artisan chocolatier/jam maker/baker, Valerie Gordon sure is one busy mum! Her namesake confectionary, Valerie Confections is located just outside downtown Los Angeles, and produces a popular line of petits fours, handmade preserves, classic cakes, pastries and all kinds of irresistible chocolates and confectionaries. Founded in 2004 with her partner Stan Weightman Jr., the Valerie Confections boutique has fast become one of the top chocolatiers in the U.S.

As a special treat for Valentine’s Day, Valerie and her son August invite us into their family kitchen to bake these deliciously sweet, Valentine Heart Cookies with Raspberry Filling. Lucky us!

Valentine Heart Cookies with Raspberry Filing

Sugar cookies

2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
4 oz butter
1 cup sugar
1 egg
2 tsp vanilla paste

Photo: Darcy Hemley.

Preheat oven to 350°F. Mix together flour, baking powder, and salt. Set aside. Using the paddle attachment of an electric mixer, beat butter and sugar until creamy. Add egg and vanilla paste, mix thoroughly. Add dry ingredients to wet. Form the dough into two discs. Wrap in plastic wrap or parchment and refrigerate for at least 1 hour. While the dough chills, make the jam filling.

Photo: Darcy Hemley.

Raspberry jam
(If you’re short on time, skip this step and try one of Valerie’s own brand of organic fruit preserves inside this sandwich style cookie.)

3 cups fresh raspberries
2 cups sugar

Mix the raspberries and sugar together in a bowl until the sugar disappears and the raspberries release juice. Pour the fruit mixture into a medium saucepan. Turn the heat to high and cook, stirring rapidly. The jam will boil and bubble. Continue stirring until the jam thickens. Skim any residual foam off the top of the jam. Pour jam into a bowl and allow to cool.

Photos: Darcy Hemley.

Remove cookie dough from the refrigerator. Flour a clean surface and roll the dough with a rolling pin until it is 1/3 inch thick. Cut out heart shaped cookies using a cookie cutter. Place the shapes on a baking sheet, 1-2 inches apart. Bake for 12-15 minutes, or until the edges of the cookies appear slightly golden. Remove from oven and place cookies on a wire rack to cool. When the cookies and jam have completely cooled, place 1 tsp of jam in between two cookies and press together gently.

Ready to eat Valentine Heart Cookies filled with raspberry filling. Photo: Darcy Hemley.

Makes: 24 heart cookies.

You’ll meet Valerie Gordon and her family in the next issue of LMNOP Magazine – out soon!

Credits: Photographed by Darcy Hemley.