3 1/2 cups all purpose flour
1 teaspoon baking powder
pinch of salt
3/4 teaspoon cream of tartar
2 sticks (1 cup) butter
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1/4 cup strawberry jam
1/4 cup raspberry jam
1/2 cup powdered sugar for garnish
Heat oven to 375°F.
In mixing bowl, whisk together all dry ingredients with the exception of the sugars; set aside.
In bowl of stand mixer, beat the butter for about three minutes until pale and creamy. Add granulated (not powdered) sugar and continue to beat for another two minutes, making sure to scrape down sides.
Add one egg and beat until combined. Add vanilla.
On slow speed, add half the flour mixture and beat until just combined. Add the second egg and the remainder of the flour. Mix on low speed until the dry flour is incorporated.
With hands, knead the dough (no need to remove from bowl) until fully combined.
With clean hands, roll about two tablespoons of dough into round balls and place about 2 inches apart on baking sheet. No need to use parchment paper, but it doesn’t hurt.
With thumb or finger, make depression at top center about halfway to the bottom.
Spoon a mixture of strawberry and raspberry jam in each depression. Alternatively, add strawberry or raspberry jam to each cookie.
Turn oven heat down to 350 degrees and bake for about 11 minutes, or until the bottom part of the cookies are light golden brown.
Optional: Let cool completely and sprinkly with powdered sugar.
Formulation courtesy of California Strawberry Commission