For the dough:

1. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. Add in the butter and combine until the mixture resembles wet sand (the butter should be fully incorporated with no chunks).
3. Next, pour in the corn syrup and mix until it comes together and forms a thick dough.
4. Form into a ball and then flatten into a disc. At this point you can either use the dough, or wrap tightly with plastic wrap or alternative wrap and refrigerate up to a week. (Chilled dough will need to sit out and reach room temperature, about 30 minutes, first.)
5. On a floured work surface, roll dough out into a 13″ by 10″ rectangle. Divide dough in lengthwise to create to rectangles 5″ high. Next divide dough vertically into 4 long rectangles that measure 3-1/4″ wide. This will give you 8 total rectangles. (Note: I find drawing the entire dimensions listed on a piece of parchment first and then scoring the dough with a ruler or chopstick helpful for cutting later)
6. Place 4 of the rectangles on a parchment lined sheet pan, and spread about 1 tablespoon of your filling evenly and thinly on each rectangle, leaving a 1/2″ border around all four edges.
7. Cover these rectangles with the unused dough, placing them directly over the filling and bottom rectangles. Lightly pat the dough down over the filling and lightly press around all edges (no need to crimp the dough together).
8. Poke 8 holes in each hand pie, and then cover tightly with plastic wrap or alternative wrap. Refrigerated for 30 minutes.
   
9. Preheat oven to 350°f during this time.
10. Remove tray from the refrigerator after 30 minutes, remove plastic wrap, and place in oven for 14 to 16 minutes until still light blonde in color but dry.
11. Cool on the sheet pan until room temperature.

For the icing:

1. In a small mixing bowl, combine the powdered sugar, 1-1/2 tablespoons cream, vanilla extract, and salt until stiff and no powdered sugar remains visible.
2. Remove 1/4 of the mixture to a piping bag for the drizzle. You can add a drop of food coloring directly to the bag and knead until uniform in color. Set aside.
3. Next, add another tablespoon of cream to the remaining mixture. If your icing is still too stiff, add another teaspoon or two until smooth and easily spreadable. If you go too far and it’s so runny it immediately drips off the hand pie, you can mix in a tablespoon or two of powdered sugar.
   
4. At this point you can leave white for the strawberry hand pie, or mix in the desired color using the color combos above.
5. Spread an even layer of the base icing on the hand pie, let the icing for a crust before adding the drizzle, otherwise the drizzle will sink into the base and the colors will bleed.
6. Allow 30 minutes for the icing to harden up, however with the cream, it will be a ‘soft’ icing and not brittle.