In a large bowl, add 227 grams of butter, 150 grams of powdered sugar and 1 teaspoon of vanilla extract. Using an electric hand mixer, mix for 2-3 minutes, or until light and fluffy.

Add 2 tablespoons of strawberry jam and, if using, 2 teaspoons of beet powder, and mix again until smooth.

Add the egg and mix, it might look broken for a bit, but mix for 1-2 minutes and it will be fine.

Add 320 grams of all-purpose flour, ½ teaspoon of baking powder and ½ teaspoon of salt. Mix on the lowest setting until the dough is just combined.

Gently mix in another tablespoon of jam with a spatula, creating big swirls. Lightly flour the dough so you can shape it into a ball. Wrap in plastic wrap and chill for 30 minutes in the fridge.

Preheat the oven to 325°F convection or 350°F standard.

After the dough has chilled, lightly flour a work surface. Halve the dough and roll out one half at a time. Roll it out until it is ½ inch thick, then use a cookie cutter or round object to cut the cookies into 3-inch circles.

Press any excess dough together and repeat the process until you have 16 cookies.

Add the cookies to a parchment lined baking sheet, leaving at least an inch between each cookie. Use the remaining tablespoon of jam to swirl a design on half of them.

Bake for 15-16 minutes. They will be barely golden on the edges but very golden on the bottom.

Let the cookies cool, then sandwich in your favorite ice cream.