Preheat oven to 330 degrees (F).

STEP 1
Place 2 eggs (and water to cover) in a medium saucepan. Bring water to a boil, remove from heat and let cool. Peel eggs and remove yolks. Press yolks through a sieve and set aside.

STEP 2
Cut butter into small pieces. Add in flour, sugar, egg yolks, hard-boiled egg yolks, lemon zest, cinnamon and salt in a mixing bowl. Mix with your hands until the dough holds together and all ingredients are well blended. Wrap dough in plastic wrap and refrigerate at least 2 hours.

STEP 3
On a lightly floured surface, roll out dough to 1/4" thickness. Using a 3" - 4" heart shaped cookie cutter, cut out dough. Using a smaller 1 1/2" mini heart shaped cookie cutter, cut out the centers of half the cookies.

STEP 4
Line baking sheets with parchment paper.

STEP 5
Spread each whole heart with a thin coating of raspberry jam. Top with the hearts with cut out centers. Repeat until all the dough has been used. Place the hearts 1 inch apart on the lined baking sheets. Beat 2 eggs with water in a small bowl and brush lightly over the cookie frames.

STEP 6
Bake cookies just until light golden brown, 12 - 15 minutes. Cool on wire racks and store in the freezer or in an airtight container until ready to serve.