Strawberry Filled Sugar Cookies (Sugar Free)

So I know I usually have only one picture at the top, but I had to put both up so you could see what this is.

I made these as a Valentines Day Cookie, but I will be making these all the time for any reason what so ever! LOL. Not only are these yummy SOFT sugar cookies, but they are stuffed with strawberry jam!

I will include the regular sugar conversions in (red). I have only done this with no sugar so I don’t know how the regular sugar version will work. If they blow up it’s not my fault! Just sayin! 

Strawberry Filled Sugar Cookies

Ingredients:

1 c butter flavored shortening

1 c sucralose, splenda granular or generic (sugar)

2 eggs (1 egg)

2 egg yolks (omit)

1 c sour cream

1 1/2 tsp. vanilla

4 c flour

1 1/2 tsp. baking soda

1/4 tsp. salt

1 jar 100% Fruit Strawberry Jam, I use “Simply Fruit”. (Strawberry Jam)

Directions: (text in red are REULAR SUGAR VERSION directions ONLY)

In a medium bowl combine flour, salt, and baking soda. Stir together and set aside.

In a large mixing bowl cream shortening and splenda (sugar). Add in vanilla, sour cream, eggs (1 egg), egg yolks (omit). Mix until completely combined.

Gradually add flour to your mixture. If using a hand mixer you will eventually need to use your hands as it will be thick. Continue to mix until dough is formed.

Divide dough in half and wrap tightly in plastic wrap. Refrigerate for at least one hour. Take one pkg of dough from the fridge at a time so while your working with one half the other doesn’t get warm.

On a floured surface roll your dough to abt 1/8th inch thickness. Use your cookie cutters to cut out your shapes. I used a heart cutter that was abt 3 inches wide.

Put a small amount of your strawberry jam in the center of half of your cookies. You don’t want to overfill them as they will leak when baking. (They most likely will anyway, but if you overstuff them they will completely run out.) You want there to be a good amount of edge left to create a seal.

Using a fork press down around the edges. When you press down, instead of lifting the fork UP off the cookie, pull it out from the side. When you lift UP after you have pressed it down it can lift the cookie and break the seal. You may need to dip your fork in flour a couple times.

Repeat process until all dough is used. Remove dough from fridge and repeat with that one as well.

Bake on greased cookie sheet, I use silicone mats. Bake at 325° (350°) for 8-10 minutes or until edge JUST begin to brown. Like I said, some of them will leak, but just a little.

Cool on wire rack completely before eating. The jam inside will be VERY hot.

Makes abt 40 filled cookies with a 3 inch cutter. If you use a larger cookie cutter expect less cookies.

Store in refrigerator.