Ingredients
2 cups all-purpose flour1/2 cup sugarDash salt1 cup cold butter, cubed1 large egg yolk, room temperature1 tablespoon cold water1 teaspoon vanilla extract1/2 cup seedless strawberry jam Confectioners’ sugar, for dusting
Preparation
In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg yolk, water and extract until mixture forms a ball.
On a lightly floured sheet of parchment, roll out dough to 1/8-in. thickness. Transfer dough and paper to a baking sheet; refrigerate until firm, about 10 minutes. Cut with a lightly floured 2-1/2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets. Cover and refrigerate for 30 minutes.
Bake at 325° until edges are lightly browned, 15-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust window cookies with confectioners’ sugar. Spread 2 teaspoons jam on bottoms of solid cookies; top with window cookies.
