Preheat the oven to 325 degrees F. Line two baking sheets with a silicone baking mat.

In a medium bowl, mix together the flour and salt. Set aside.

In a mixer, beat the butter, sugar, and raspberry powder (I took freeze dried raspberries and crushed them to a powder). Keep beating the butter mixture until it is light and fluffy.

Beat in the vanilla and egg until well combined - about another two minutes.

Add the flour and beat just until just combined.

Cover the cookie dough and chill in the refrigerator for about an hour.

Take tablespoon of the cookie dough and roll it into a ball. Place on a baking sheet and flatten slightly. Repeat with the remaining dough.

Bake for 10 - 12 minutes, or until the bottom is a light golden brown.

Allow to cool on a wire rack until it is no longer hot, but still warm. Press down a chocolate heart.

Allow to cool completely. Store in an airtight container for up to a week.