Instructions

1. In the bowl of a food processor, add the pumpkin seeds and sunflower seeds. Process until seeds are finely ground. Add the flour, sugar, and salt and pulse to combine. Add the butter and pulse again until the mixture resembles coarse crumbs.
2. In a small bowl, combine vinegar and 6 tablespoons of ice water. With the food processor running, gradually add the vinegar and water. Process just until mixture begins to clump together. Transfer mixture to a lightly floured surface and finish kneading together by hand. Form dough into a disk and wrap with plastic wrap. Chill about 30 minutes.
3. Preheat oven to 400.
4. On a lightly floured surface, roll the dough to approximately 1/8″ thick. Use a shaped cutter to cut into hearts.
5. Take one heart and spread 2 teaspoons raspberry jam in the middle, leaving a border around the edges. Top with another heart and use a fork to crimp the edges together. Repeat with the remaining hearts.
6. Sprinkle tops with a generous pinch coarse salt and turbinado sugar.
7. Bake for 11-13 minutes, until edges start to turn light golden brown. Cool for 5 minutes on tray and then transfer to a wire rack to finish cooling.