Glazed Strawberry Cookies

• 1 cup butter, softened
• 1-1/2 cups confectioners' sugar
• 1 large egg
• 1-1/2 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1-1/2 ounces strawberry gelatin
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• FILLING:
• 1/4 cup plus 2 tablespoons strawberry jelly
• 3/4 cup confectioners' sugar
• ICING:
• 1-1/2 cups confectioners' sugar
• 3 tablespoons 2% milk

1. Preheat oven to 375u0b0. In a large bowl, cream butter and confectioners' sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, gelatin, baking soda and cream of tartar; gradually beat into creamed mixture.
2. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.
3. Preheat oven to 375u0b0. For filling, in a small bowl, beat jelly and confectioners' sugar. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place about 1/2 teaspoon filling in center of half of the cookies. Cover with remaining cookies. Press edges with a fork to seal. Place 2 in. apart on ungreased
4. . Repeat with remaining dough and filling.
5. Bake 10-12 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
6. In a small bowl, mix confectioners' sugar and milk until smooth. Drizzle over cookies; let stand until set. Store in an airtight container in the refrigerator.
7. Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare filling and cookies. Bake and decorate as directed.

butter, sugar, egg, vanilla, flour, strawberry gelatin, baking soda, cream of tartar, strawberry jelly, sugar, sugar, milk

Taken from www.tasteofhome.com/recipes/glazed-strawberry-cookies/ (may not work)