Preheat your oven to 180°C (350°F) and line your baking sheets with parchment paper.

In a large mixing bowl, combine the softened butter and sugar and beat until light and fluffy.

Add the egg and vanilla extract to the mixture, mixing well until combined.

Slowly add the flour and salt, stirring gently until a dough forms.

Shape the dough into a ball, wrap in plastic wrap, and chill in the fridge for 30 minutes.

On a floured surface, roll out the chilled dough to about 5mm thick.

Use a heart-shaped cookie cutter to cut out hearts from the dough and place them on the lined baking sheets.

Bake the hearts in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

In a small pot over low heat, combine fresh raspberries, icing sugar, and a bit of water, stirring until broken down into a sauce.

Cook for a few minutes until desired consistency is reached.

Allow cookies to cool on a wire rack completely before adding any toppings.

Drizzle raspberry sauce over the cooled hearts and sprinkle with icing sugar if desired.