2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup butter, softened
1 cup sugar
1 1/2 teaspoon vanilla
Strawberry jam or jam of your choice
1/4 cup (1/2 stick) unsalted butter, room temp
1 1/2 cups powdered sugar
1 small lemon (1 tbsp juice + zest)
1/4 tsp vanilla
a few drops of yellow food coloring
Sift the flour, baking powder and salt into a bowl.
In a separate bowl using electric beaters or in a standing mixer, cream the butter and sugar for 3 minutes on medium to high speed until light and fluffy.
Add the egg and vanilla to the butter mixture and beat until incorporated.
Turn the speed to low and slowly add the flour mixture until the dough comes together.
Place the dough onto a piece of plastic wrap, parchment paper or wax paper and flatten into a round shaped disk.
Wrap the dough disk and chill in the refrigerator until firm, at least thirty minutes to overnight.
Once chilled, preheat oven to 325 degrees.
Let dough sit for about 10 minutes or until soft enough to roll out.
Using a lightly floured rolling pin, roll the dough out onto a lightly floured surface until 1/4 thick and even.
Use a cookie cutter that has a heart shape and cut out cookies. On 1/2 of the cookies use a spoon or a 1/2 teaspoon to place an indent in the center of the cookie.
Use a spatula, transfer the cut-outs onto a cookie sheet.
Bake for 6 to 8 minutes. Place jam on the indented cookies and return to oven for about 2 minutes longer or just until the jam melts and cookies have a golden brown edge.
Cool cookies on a rack.
Beat the butter, powdered sugar, 1 tbsp lemon juice, zest from 1 small lemon, and vanilla until light and fluffy. Mix in a few drops of yellow food coloring until you get the desired light yellow color.
Once the cookies are cool, cover with frosting leaving the indented centers unfrosted. Lightly frost the cookies not indented.
Place the cookies with one indented on top of the ones not indented.
The frosting will harden up within a half and hour, and then you can place them in an air tight container to store for a few weeks in the fridge.