Napolitaines (Mauritian Sandwich Cookies)

1. In a large bowl, add the flour and rub in the softened butter. Continue to mix in the butter just until the dough comes together. Do not overmix or knead. Add a little more butter if it will not come together. Do not add any water. If it is too sticky, add a little more flour.
2. Form the dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
3. Preheat oven to 320˚F (160˚C). Line a baking sheet with parchment or lightly grease.
4. On a very lightly floured surface, roll the refrigerated dough into a smooth circle about 1/2 inch (1.25 centimeters) thick. Try to avoid making cracks in the dough.
5. Use a 1 1/2 inch (4 centimeter) cookie cutter to cut out circles in the dough. Gently transfer to the prepared baking sheet.
6. Bake in the preheated oven just until cooked through, but not browned, 20-30 minutes. Allow to cool on the baking sheet.
7. Transfer the cooled cookies to a wire rack. Group into like-sized pairs.
8. Cover half the cookies with a thin layer of the strawberry jam and top with the other cookies to make sandwiches.

To make the glaze:

1. In a double boiler (or heatproof bowl placed over a pot of boiling water), combine the powdered sugar and water. Cook, stirring often, until thickened enough to coat the cookies.
2. Stir in a couple of drops of the food coloring to reach desired color.
3. Immediately drizzle the glaze over the cookies to coat. It will set quickly.
4. Serve once the glaze is completely set.