Created by TwisSis on October 10, 2016
Step 1: If there are any lrg pieces of fruit in the preserves, cut them into smaller pieces.
Step 2: Using an electric mixer on med speed, beat the preserves, butter & vanilla until well-combined. Transfer the butter mixture to a sheet of plastic wrap. Shape into a thin disc or a log. Wrap & freeze for 1-2 hrs (or until firm).
Step 3: Preheat oven to 325°F. Line baking sheets w/parchment paper or silicone liners.
Step 4: Whisk together the flour, sugar & salt. Add butter mixture & mix w/a pastry blender or a fork until the mixture resembles fine crumbs. Use your hands to continue mixing the dough until it forms a cohesive dough.
Step 5: Divide the dough in half. Place one half on a lightly floured surface. Roll to a 1/4-inch thickness. Use a 2-in rd cookie cutter to cut out cookies. Repeat w/the other half of the dough.
Step 6: Place the cookies on the prepared pans, leaving about an in between cookies. Bake 14-16 min or until the edges of the cookies begin to brown. Cool the cookies on the pan for 5 min. Then transfer the cookies to a wire rack to cool completely.
Step 7: Place the preserves in a microwave-safe bowl. Heat at half power for 30 seconds or until the preserves are thinner & able to be stirred. If there are any lrg pieces of fruit in the preserves, cut them into smaller pieces.
Step 8: Whisk together the warmed preserves, powdered sugar & 1 tbsp milk. Add more milk (1 tsp at a time) until the glaze is smooth & spreadable. Spread the glaze on top of the cooled cookies & allow it to set before serving.