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Preheat the oven to 350 degrees F.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar. Add the vanilla. In a medium bowl, combine the flour and salt, then add them to the sugar and butter mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a small heart shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool slightly then remove them to a cooling rack to cool to room temperature. Dust the tops of the cookies with the heart cutout with powdered sugar. Fill the other half with a thin layer of strawberry lychee jam and top with the powdered sugar dusted tops.
Combine the gelatin and water in a small bowl and allow gelatin to bloom for 5 minutes. Place the small bowl, so the bottom of the bowl is just touching hot water and stir until melted.
In a blender, combine the strawberries and lychees. Blend until very very smooth. Pour mixture into another bowl and add melted gelatin. Allow mixture to thicken slightly before use. It will continue to thicken after you have placed it in the cookie, so don't wait too long before filling them!