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To make the Strawberry Shortbread
Preheat oven to 350 degrees. Choose cookie cutters, you will need two sizes; one the size you want your cookie to be and the other smaller, to create the window for the jam. Here we have used a three inch and one inch round cookie cutter.
Whip butter on medium to high speed until light and fluffy. Add in vanilla. Whisk in confectioners’ sugar ¼ cups at a time. With the mixer on low speed combine flour 1 cup at a time. Add in salt. Do not over mix. Turn dough out onto a lightly floured surface, form dough into a ball and then roll out to ¼ inch in thickness. Cut out cookies with the larger of the two cookie cutters. With half of these cut cookies, cut out a circle in the centre to create the window. Repeat with remaining dough.
Bake for 10 minutes, or until the cookie edges are golden. Allow cookies to cool on baking sheet for 5 minutes, and then carefully transfer cookies to a wire rack to cool completely.
Assembling the cookies:
1.Using a sifter, lightly dust the cookies with the window, with confectioners’ sugar.
2.Cover each whole cookie with your favourite strawberry jam.
3.Top each strawberry jam cookie with a confectioners’ dusted cookie to complete your strawberry shortbread cookies.
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