2heart shaped cookie cuttersone larger, one smaller
Powdered sugar for dusting
Instructions
In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl with an electric hand mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs, milk and vanilla.
In a separate bowl, whisk together the flour and baking powder. Add half of the dry ingredients to the wet mixture, blend well and then add the other half.
Cover and refrigerate the dough for at least 1 hour, but no longer than 24 hours.
Preheat oven the to 375°F. Line a baking sheet with a silicone mat or parchment paper.
Turn the dough out onto a floured surface. Using a rolling pin or clean wine bottle, roll to 1/4 inch thick. Cut out two large hearts. In the center of one large heart, cut out a smaller heart. Transfer one whole large heart and large heart with center removed to a parchment lined baking sheet. Continue until no dough is left. I used a 4 and 3 inch cookie cutter.
Bake each batch for 7-11 minutes (time will vary greatly depending on how large your cookies are).
Allow the cookies to cool for 10 minutes on the baking sheet, then remove to a cooling rack and allow to cool fully.
After the cookies have cooled, spread a thin layer of strawberry jam on the large cookie, covering the whole thing.
Top with a cut-out cookie and sprinkle with the powdered sugar.
If you've tried this recipe, come back and let us know how it went in the comments or ratings!