Strawberry Jam Cookies

Prepare the ingredients; let the butter soften at room temperature in advance, and use the heavy cream at room temperature as well;

First mix the butter and powdered sugar, then beat them evenly with an electric mixer;

Pour in the light cream;

Whip until smooth, but do not overmix;

Sift in the cake flour, and first mix into granules using the cutting, folding, and pressing method;

Grab and knead into a ball with your hands;

Place the butter dough in a plastic bag and roll it out to a thickness of 5mm;

Wrap it well and refrigerate for 30 minutes, until the dough sheet becomes slightly firm.

Put the strawberry jam into a piping bag, and knead the large chunks of fruit into a puree;

Take the butter dough pieces out to warm for 5-10 minutes; the best state is firm yet elastic, then press with a cookie cutter.

Place the pressed cookie dough pieces on a baking sheet lined with a cookie mat; knead the remaining dough again, roll it out, and cut into shapes;

Squeeze jam into the indentation in the middle;

Place it in the middle layer of a preheated oven, with upper and lower heat at 160/150 degrees, for about 20 minutes. The bottom edges should be slightly darker, the surface slightly colored, and it should appear obviously dry before taking it out of the oven;

Let it cool for a while, move it to the drying rack, and after it is completely cooled, store it in a box with a sealed cover.

Strawberry jam cookies, crispy and fragrant, sweet and sour, delicious!