Homemade Strawberry Jam Cookies

Directions

Preheat oven to 200 cup degrees.

Sift the flour.

In a mixing bowl, cream the butter and sugar, beat well . Add ½ of the beaten egg and the vanilla, beat well. Then, mix in the flour . It will be stiff so you may want to stir with a wooden spoon.

Cover the dough and refrigerate for one hour or until easy to handle.

On a well-floured surface, roll out the chilled dough to ⅛ inch thickness using a rolling pin.

You need three different sized round-shaped cookie cutters for this (one 2¼ inch, second 1-inch, third ¾ inch).

Using the largest cookie cutter, cut 16 cookies. Next using the second cookie cutter, cut 16 cookies. After that, take the second batch of cutout cookies and cut out the middle of that cookie using the third cutter. Now separate the middle, smallest size round.

Next brush the cookie circle (the empty circle – i. e. the one that you just cut the small circle out of) with some of the remaining beaten egg, then place that over the top of the largest cookie.

Place the assembled cookies (and you can also bake the center cutouts at the same time) on a greased tray. Place one tablespoon of jam in the middle of the inner circle of each assembled cookie. Bake 8 minutes until light golden. I’ve done this in the photo above.

Serve and enjoy.