Instructions

1. Preheat the oven to 175C and line two large baking sheets with baking parchment.
2. Place the butter and sugar in the bowl of an electric stand mixer. Beat together on medium-low speed until smooth and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl with a silicone spatula after each addition. Stir in the vanilla, salt, and cornstarch. Add the flour, a little at a time, mixing on medium-low speed after each addition.
3. Roll the dough out on a lightly floured surface to around 3/8-inch thick. Use a round, fluted cookie cutter to cut circles then use a smaller cutter (I used a snowflake but you can use any shape you like to reflect the occasion)
4. to cut little windows in half of the cookies. Transfer to the prepared baking sheets and bake for 12 minutes or until barely coloured.
5. Cool completely. Spread a tablespoon of strawberry jam onto the bottom round cookies then top with the windowed cookies. Sift over a tbsp of icing sugar and serve.