TO MAKE THE COOKIE DOUGH:
In a medium mixing-bowl, mix together all ingredientes to form a ball. The dough should be thick , but not too sticky.
Divide the dough in two slightly flattened ball. Work with one ball at the time. Between two baking paper roll out the dough about 1/6 to 1/5 inch thick.
Using a beveled cookie cutter, cut out circles and drape one circle over each bowl cavity of mini cupcake pan and gently press to form smooth surface. Set in the freezer for 5- 10 minutes while preheating the oven.
Preheat the oven to 350 F.
Bake for 10-15 minutes, until golden. Remove from oven and let them cool on the pan for about 10 minutes, then transfer to a wire rack to cool completely (if the cookies stick a little to the pan rotate them gently while taking them off)
Let them cool completely on a wire rack
Place 1 teaspoon strawberry jam on every cookie bowl.
TO MAKE THE FILLING:
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