1 c. butter
2 3/4 c. sifted flour
1/2 c. powdered sugar
1 egg
1 1/2 tsp. vanilla
1/2 c. sugar
1/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar

Cream butter; add sugars gradually; beat in egg and vanilla. Blend in sifted ingredients; chill 1 1/2 hours. Make strawberry filling.

STRAWBERRY FILLING:

1 tbsp. water
1 tbsp. cornstarch
1/2 c. strawberry jam or your favorite jam

Combine all ingredients in small saucepan. Cook on low heat until thick and clear; cool. Take dough from refrigerator; roll dough 1/8" thick on floured pastry cloth, cut with 2" scalloped cutter. Place half of the cookies on lightly greased cookie sheets. Place 1/2 teaspoon filling in center of each cookie. Cut small hole in center of remaining cookies with the hole attachment from your doughnut cutter; place on top of filling; sandwich fashion. Press each flower together lightly with tip of little finger. Use holes to re-roll and make more cookies. Bake at 350 degrees about 10 to 12 minutes.