Take All Purpose Flour in a bowl and add baking powder to it and mix using a whisk.

Now sift flour 2-3 times and keep it aside.

In a bowl take soft butter (butter has to be at room temperature) and using a hand blender or manual whisk cream the butter. It took me ½ minute at medium speed to cream the butter.

Add Powdered Sugar to the creamed butter and using the blender mix those thoroughly till sugar mixes completely.

Add milk to this mixture and mix properly.

Now add Flour in batches to the wet mixture and mix using your hand until it turned into a breadcrumb-like a mixture. Do not overmix or knead.

Now shape the mixture to form a dough and cover it with a cling film and refrigerate for 1 hour.

Take the chilled dough out of the fridge to make cookies.

Sprinkle some all-purpose flour on the kitchen counter or a flat surface

Place the dough over the flour and using a rolling pin roll it out into a 3” thick dish as shown in the picture.

Now cut cookies using a cookie cutter. I have used a heart-shaped cookie cutter to shape my cookies.

Using a big size heart shaped cookie cutter cut the cookies.

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Take a smaller size cookie cutter and cut out from the middle of half of the cookies to make a hole inside.

I have used a smaller heart-shaped cookie cutter to make the hole inside half of the cookies.

Place a piece of the butter paper on a baking tray and place the cookies and refrigerate for 10 minutes.

Pre-heat the oven of 10 minutes at 180 degrees C.

Bake cookies in 180-degree c for 10-12 minutes or till the base turned little golden. It took me 10 minutes to bake the cookies.

Take cookies out of the oven and cool on a wire rack.

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Separate cookies with the hole and sprinkle icing sugar over those as shown in the picture.

Now take Jam in a Cup and using a spoon or form mix it until the jam smoothens completely.

Fill a piping bag with the smoothen jam and cut the bag to fill cookies.

Place a cookie without a hole and spread some jam in the middle and place a cookie with a hole in the jam.

Now pour some more jam in the middle to plump it.

After filling all the cookies bake those in the oven for 1 minute. This step is optional but helps to give a glaze to the jam and to melt it properly.

Jam filled Butter cookies can be stored in air tight container for 7-10 days.

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