Gather all ingredients and equipment. Line cookie sheets with parchment paper and preheat the oven to 400°F. Get two heart-shaped cookie cutters, I used a 3 1/2 inch and a 1 1/2 inch.
Using the flour as needed, roll out the shortbread about 1/4 inch thick. Punch out the cookies and place on cookie sheets. Place the bottoms on one cookie sheet and the tops which have the middle punched out on a different cookie sheet. The cookies that have the middles punched out brush with egg wash and sprinkle with decorators sugar. Bake for 10 minutes.
After the cookies have finished baking allow to cool completely.
Spread about 2 teaspoons on each bottom cookie and spread evenly and top with the topped sugared cookies.