Jam sandwich cookies

What you need: makes about 24-28 cookies - so about 14 sandwiches
2 cups flour
1 cup unsalted butter, softened
1/2 cup fine or confectioners sugar
1 tsp vanilla extract
1/4 tsp salt
1/4 - 1/2 cup of mango and cranberry jam or any other jam of your choice

In a bowl, sift flour and salt; set aside.

Whisk softened butter, vanilla and sugar on low until light and creamy about 2 minutes.

Flatten the dough, wrap in plastic wrap, and chill the dough for at least an hour so they are nice and firm enough to cut into desired shape. 

Preheat oven to 350 degrees F. On a lightly floured surface roll out the dough until it is about 1/4 inch thick.

Use a 2 inch cookie cutter and cut out cookies, then for half of them, cut out little holes using mini cookie cutters or the rear end icing tips.

Place the cookies about an inch apart on on parchment covered sheets.

Bake for about 10 minutes, or until cookies are lightly browned on the edges. Cool them completely on a wire rack.

To make the sandwiches, place cookies with center cut-outs on a wire rack and dust the tops with fine sugar.

Add a dew spoons of jam or preserve in a cup and whisk them well so they are easy use.

On the bottom surface of the full cookie spread with about 1/2 tsp of jam.  Place the cut-out cookie on top and gently press them down, making sure not to smug the sugar.

They remain the freshest for about 2 days. You may also choose to store the cookies, and then make sandwiches just before they are served.  That way the cookie will have a longer shelf life. Enjoy!