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1
Place strawberry preserves into food processor bowl fitted with metal blade.
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2
Cover; pulse until smooth and pureed.
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3
Set 1/3 cup aside.
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4
Combine butter and vanilla bean seeds in bowl; beat at medium speed until creamy.
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5
Add powdered sugar; beat until combined.
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6
Add reserved 1/3 cup preserves; beat until well mixed.
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7
Add flour and salt; beat at low speed until combined.
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8
Divide dough in half.
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9
Shape each half into ball; flatten slightly.
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10
Wrap each in plastic food wrap; refrigerate 30 minutes.
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11
Heat oven to 325 degrees F. Line cookie sheets with parchment paper; set aside.
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12
Roll out dough, one ball at a time (keeping remaining dough refrigerated) on lightly floured surface to 1/8 inch thickness.
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13
Cut with 2 1/2-inch cookie cutter.
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14
Cut out center from half of cookies using smaller decorative cookie cutter.
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15
Place cookies, 1 inch apart, onto prepared cookie sheets.
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16
Sprinkle cookies with center cut-out with decorator sugar, if desired.
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17
Bake 10-12 minutes or until edges begin to brown.
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18
Cool 1 minute on cookie sheets; remove to cooling rack.
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19
Cool completely.
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20
Spread remaining preserves onto bottom-side of cookies without cut-out; top each with cookie with center cut-out, bottom-side down.
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21
*Substitute 1 teaspoon vanilla.
