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1
First, Preheat your oven to 350u00b0F.
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2
In a large bowl, combine flour, butter, sugar and salt.
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3
With your hand mixer, beat the flour, butter, sugar and salt until it looks like coarse crumbs.
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4
Dissolve yeast in your 1/2 cup warm milk in a small bowl.
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5
Stir in 1 egg and vanilla.
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6
Add milk mixture to flour mixture, and then beat at low speed until mixed thoroughly.
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7
Divide dough in half (you will have two chunks of dough), cover with wax paper, and refrigerate for 1 hour.
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8
Remove from refrigerator and roll dough out on a lightly floured surface, one half at a time, to 1/8 - 1/4-inch thickness.
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9
Cut dough into 3-inch squares, and then top each with 1 teaspoon of your strawberry preserves.
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10
Bring up 2 opposite corners of each square to center and then pinch tightly to seal.
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11
Place the finished cookie onto a cookie sheet lined with parchment paper placing them around 2-inches apart.
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12
Brush each cookie lightly with the beaten egg.
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13
Bake for 10-14 minutes until golden brown.
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14
Cool completely.
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15
Combine powdered sugar, almond extract and enough milk for desired glazing consistency in small bowl (approximately 2 1/2 teaspoons).
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16
Drizzle this glaze lightly over cooled cookies.
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17
ENJOY THESE BEAUTIFUL COOKIES!
