Cream together the sugar and butter using the paddle attachment in an electric stand mixer. Once creamed, mix in the eggs, vanilla, baking soda, baking powder, and sour cream. Add the flour one cup at a time, mixing as you go.
Form the dough into a large disc and wrap in plastic wrap. Chill in the fridge for at least 2 hours.
Once chilled, cut the dough into two sections. (If you'd like the cookies to be smaller, you can cut the dough into 4 pieces) Work with one section at a time. On a well floured (important) surface, roll our each section until about 1/4-1/2 inch thick. Spoon 2 tablespoons jam onto each rolled section and smooth out evenly. Roll each section lengthwise, making two logs. Use a sharp knife to cut each log into about 10-12 1 inch cookies. I used a bread knife. If you're making smaller cookies, you can make them thinner as well.
Place cookies on a non-stick sprayed baking sheet, making sure they're about 1 1/2 inches apart.
Bake at 350F for 10-14 minutes for the bigger cookies and 8-10 minutes for the smaller cookies. Watch closely because ovens vary. Cookies are done when the edges begin to brown and the middles are totally set.
Let cool for 5 minutes on the baking sheet before transferring to cooling rack.
While the cookies cool, microwave your white chocolate and olive oil in a microwave safe bowl. Microwave in 30 second increments, stirring between sessions. When fully melted, use a spoon to put the white chocolate "icing" on each cookie.
Sprinkle each with some sanding sugar for extra sweetness and top with strawberry hearts if desired.