Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt until well combined.
- In another bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.
Baking
- Roll out the dough on a floured surface until about ¼ inch thick. Use a cookie cutter to cut out rectangular shapes.
- Place half of the rectangles on your prepared baking sheets. Add a small spoonful of strawberry jam in the center of each rectangle.
- Top each jam-filled rectangle with another rectangle of dough, sealing the edges by pressing down with a fork.
- Bake the cookies for 12–15 minutes, or until they're lightly golden. Let them cool on a wire rack.
Glazing
- Meanwhile, prepare your glaze by mixing powdered sugar with a few tablespoons of milk until smooth. Add food coloring if desired.
- Once the cookies are cool, drizzle the glaze over the top and add any garnishes you prefer.
Notes
Chill the dough well so your rectangles keep their shape and the jam doesn’t ooze. Don’t overfill with jam; a small spoonful keeps the centers perfect without becoming messy. Use a fork to crimp the edges for a pretty, old-fashioned look and a better seal.