Strawberry Snitter

To make the dough, place flour, 1/3 cup confectioners’ sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix for a few seconds to combine. Add butter and egg, mix on low speed until dough begins to clump together. Transfer to a floured piece of parchment paper. Dust lightly with more flour and top with a second piece of parchment.

Roll dough into an approximate 9-by-16-inch rectangle. Remove top layer of parchment. Cut dough crosswise into two 8-by-9-inch pieces and separate slightly. Transfer dough, with parchment, to a baking sheet. Prick all over with the tines of a fork. Freeze 10 minutes.

Preheat oven to 350°F. Bake until just set and lightly browned around the edges, 15 to 18 minutes. Let cool completely on pan.

For the icing, in a small bowl, whisk remaining 1 cup confectioners’ sugar, lemon juice, and 1 tablespoon water until smooth. If icing is too thick, add more water, 1 tablespoon at a time, until thin but spreadable.

Spread jam evenly over one half of dough; place other half on top. Drizzle with icing and sprinkle with freeze-dried strawberries. Let stand until icing sets, about 30 minutes. Cut into squares and serve.