In a large bowl, combine together the flour (and binders if needed), granular sugar, and the butter. At some point it will be easier to work these together using your hands. When the mixture resembles oatmeal or coarse meal of sorts, gradually add a bit of cold water (a few teaspoons) at a time until the dough can be formed into a ball. Divide the dough in half and form each half into a ball. Wrap this in plastic wrap and refrigerate for at least an hour
hen you are ready to make your pastries remove the refrigerated dough 15 minutes before you are ready to begin and allow it to get to room temperature. Prep your baking sheets with Parchment Paper that over hangs the edges of the baking sheets. Also preheat your oven to 400.
Light flour the the baking sheets and roll out a dough ball in each of the baking sheet. Your dough should be rolled out to about ⅛" thick. You can cut off any excess dough. Using the over hang of the parchment paper, transfer the rolled out dough to a flat surface. Then cut each of the rolled out dough's into evenly sized rectangles ( horizontal across once, vertical down the center and then vertical down the center of each half).
Evenly spread a tablespoon of jam in the center of each rectangle of the first baking sheet of dough, avoiding the edges of each of the rectangles. Then, take a horizontally cut piece of dough from the second baking sheet and place it on the top of the jam. Seal the edges of each of the pastries using a fork or your fingers. You can re-position the pastries in order to use both baking sheets once all of the pastries have been assembled.
Bake for 7-10 minutes or until the pastries begin to brown. To make the topping, blend together the sugar free powdered sugar, vanilla extract and the milk in a small bowl. Then drizzle it over each of the pastries after they have cooled for a few minutes.