Delicious Angel Cookies with Berry Filling

Cream the *room temperature butter* with the sugar until it becomes light and fluffy. Add the *egg*, *vanilla extract*, and *salt*, mixing well.

Incorporate the *sifted flour* and *baking powder* into the mixture. Form the dough into a ball, and let it rest in the refrigerator for *one hour*.

Divide the dough into equal portions and add the desired food coloring, mixing thoroughly. Roll out the colored dough into sheets and cut out *heart shapes*. Roll out the remaining uncolored dough and place the hearts on top. Cover with parchment paper and integrate the hearts into the main sheet by rolling.

Cut out cookies using a cutter. Bake them at *200°C (392°F)* for *7-8 minutes*. Use the leftover dough to create a lovely pattern, then cut and bake as usual.

Thaw the frozen berries and blend them into a puree. Pour half of the puree over the *gelatin*, mix, and leave it to swell. Combine the remaining puree with *sugar* in a saucepan and heat it.

Bring the puree in the saucepan to *114-118°C (237-244°F)*, stirring occasionally. Melt the gelatin in the microwave for *10-15 seconds*. Begin whisking the gelatin at low speed in a mixer bowl. Slowly pour the syrup into the gelatin and whisk at high speed until a firm mass forms, which takes about *10 minutes*.

Transfer the filling to a piping bag and pipe it onto the cooled cookies. Form sandwiches and let sit at room temperature for *about an hour* until the filling sets completely.