Cream together the butter, sugar, and vanilla extract. Line one or two baking trays with parchment paper. In the bowl of an electric stand mixer fitted with the paddle attachment, add the butter and sugar and cream for about 2 to 3 minutes on medium speed until pale and light.

Add in the vanilla extract and mix again. Sift in the flour and add the salt, then mix on low speed until combined. The dough will start to come together.

With your hands, squeeze the dough together into a mass and shape it into a rough disc. Roll out the dough on a lightly floured surface to ½ cm (¼ inch) thick.

If the dough is too soft, wrap it in plastic wrap and refrigerate for 10-15 minutes. Cut out cookie shapes using a heart-shaped cutter. Lay cut outs on the prepared baking tray. Re-roll scraps as needed.

Refrigerate the stamped cookies for at least 30 minutes or until hardened. Preheat the oven to 170°C (335°F) while the cookies chill. Bake for 10-12 minutes or until just golden around the edges.

Mix glaze ingredients together. Place the powdered icing sugar, pureed strawberries, and melted butter into a bowl and stir until smooth. Adjust consistency with milk if needed.

Dip half of the cookies into the glaze and let any excess drip off. Place on a wire rack for the icing to set.

Spoon or pipe strawberry jam onto the underside of the remaining cookies. Sandwich with the glazed cookies and gently press together.