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1
Make the jam In a medium bowl, mash half of the strawberries with a potato masher.
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2
In a medium saucepan, whisk the mashed and chopped strawberries with the lemon zest and juice, the vinegar, salt, pepper and 1/3 cup of water.
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3
Sprinkle the pectin evenly on top, then whisk until incorporated.
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4
Bring the mixture to a rolling boil over high heat.
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5
Whisk in the sugar, return to a boil and cook over high heat until the sugar dissolves, about 1 minute.
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6
Remove from the heat and skim off any foam.
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7
Let the jam cool.
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8
Scrape into a bowl, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
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9
Make the cookies In a large bowl, whisk the flour with the salt, pepper, baking powder and baking soda until evenly combined.
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10
In the bowl of a stand mixer fitted with the paddle, beat the butter and sugar at medium speed until light and fluffy, about 3 minutes.
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11
Beat in the eggs one at a time until incorporated.
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12
Add the dry ingredients and beat at low speed until just combined.
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13
Make ahead: The dough can be stored in the refrigerator for up to 3 days.
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14
Preheat the oven to 375.
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15
Using a 1 1/2-ounce ice cream scoop or a soup spoon and working in 2 batches, scoop the dough into 11/2-inch balls and arrange at least 3 inches apart on 2 parchment paperlined baking sheets.
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16
Bake the cookies for 12 to 14 minutes, until set at the edges and lightly browned; rotate the baking sheets from top to bottom and front to back halfway through baking.
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17
Let the cookies cool for 10 minutes, then transfer to a rack to cool completely.
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18
To serve, spread 1 heaping tablespoon of the strawberry jam on one side of half the cookies.
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19
Sandwich with the remaining cookies and serve.
