Flower Cookies

Make the Dough: In a bowl, whisk together the flour and baking powder. In another bowl, cream together the butter and sugar until smooth and fluffy. Add half of the beaten egg along with the vanilla and mix well. Gradually stir in the flour mixture until a thick dough forms. Cover and refrigerate for 1 hour.

Roll and Cut: Preheat oven to 400°F. Lightly flour a work surface and roll the dough to about 1/8-inch thickness. Cut 15 flower shapes using cookie cutters. Cut 15 circles about 2 inches wide, then cut smaller holes in the centers to create ring shapes. Brush the ring cookies with leftover beaten egg and gently place them on top of the flower cookies to form little cookie bowls.

Fill and Bake: Place the cookie bowls into a greased muffin tin. Spoon about 1 tablespoon of strawberry jam into the center of each cookie. Bake for approximately 8 minutes or until the edges are lightly golden brown. Allow cookies to cool before serving because the jam will be hot.