Strawberry Sugar Cookie Pop Tarts

step 1 In a bowl, mix together the strawberry jam and cornstarch with a whisk until smooth. Set aside. Place a cookie dough ball onto a floured work surface.

step 2 Place a cookie dough ball onto a floured work surface. Sprinkle more flour on top of the cookie dough. Use a rolling pin to roll it out into a 3x4 1/2 inch rectangle, about 1/8 inch thick. Repeat this process for the remaining cookie dough balls.

step 3 Transfer 6 of the rectangles onto the baking sheet lined with parchment paper, spacing them apart. Fill the center of the 6 rectangles with about 1 tablespoon of the strawberry jam.

step 4 Lay the remaining 6 rectangles on top of the filled rectangles. Gently press around the edges to seal in the jam. Use a knife to straighten out the edges of the rectangle. Discard the scraps of dough. 

step 5 Use a fork to crimp all around the edges. Cover the tray with plastic wrap and place them in the freezer for 20 minutes. Preheat oven to 350 degrees Fahrenheit. 

step 6 Bake the pop tarts in the oven for 16-18 minutes. Remove them from the oven and allow them to cool on the baking sheet for 8 minutes. Transfer them to a wire rack to cool completely.

step 7 To make the icing, combine the powdered sugar and milk in a bowl until smooth. Mix in a drop of pink or red food coloring at a time until you get the desired color. Spoon and spread the icing, before you enjoy!