FOR THE COOKIE DOUGH

Cup of Yum
1. In a large bowl, gently whisk together the flour, sugar and baking powder and salt, make a well in the middle and add the slightly beaten egg and yolk, vanilla and cubed butter. With a fork mix together until dough slightly comes together, then turn mixture onto a lightly floured flat surface and work gently to form a soft dough. Wrap in plastic and refrigerate for 30 minutes.

FOR THE FILLING

1. In a medium sauce pan add the strawberries, sugar and cornstarch, cook over medium heat until thickened approximately 10 minutes, remove to a medium-sized bowl and let cool completely. It will thicken even more as it cools.
2. Meanwhile, Pre-heat oven to 340F (170C), line 1-2 baking sheets with parchment paper.
3. Remove the dough from the fridge, knead the dough a couple of times to soften it up. Place the dough on a floured flat surface.
4. Roll out 1/2 the dough (easier to work with) at a time to ⅛ inch thickness (or a little thicker if you prefer) and cut out with medium to large cookie cutters. Flower, shape or heart or even round.
5. In the middle of each cookie add approximately 1-2 teaspoons of strawberry filling depending on the size, top with a second cookie and seal the edges with fingers dipped in water.
6. Continue until all the cut outs are complete.
7. Bake for approximately 12-15 minutes, until lightly golden, (if you make tarts they will need approximately 5 minutes longer). Let cool 5-10 minutes on the baking sheet then move to a wire rack to cool completely, dust with powdered sugar before serving. Enjoy!

** Depending on size of cutter the recipe makes approximately 10 sandwich cookies and 1-3 tarts.