Tangy Heart Cookies light and fragrant

1* Sift the flour and icing sugar into a bowl. Add the remaining pastry ingredients.
2* Begin mixing everything with the mixer fitted with hooks set to minimum speed. Increase to maximum speed and continue mixing until a homogeneous dough is obtained.
3* If the dough is sticky, form a ball and wrap it in plastic wrap. Let it rest for 30 minutes in the refrigerator.
4* Divide the dough into small portions and roll them out thinly on a lightly floured work surface. Cut out hearts with a heart-shaped cutter.
5* Place the hearts on a floured baking sheet. Bake for approximately 10 minutes in a preheated oven.
6* Remove the hearts from the baking sheet and let them cool. For the filling, heat the jam. Lightly brush the underside of half the hearts with it. Assemble the hearts in pairs: one plain and one with jam.
7* For the apricot glaze, strain the jam through a sieve. Incorporate the liqueur or orange juice and bring briefly to a boil. Glaze the petit fours.
8* Sift the icing sugar and smooth it with liqueur or orange juice. Pour the icing into a paper piping bag.