13.0°

1 cup (2 sticks) butter, softened

1/2 cup confectioners' sugar, plus more for dusting cookies

2 cups sifted all-purpose flour, plus more for rolling dough

1 teaspoon vanilla extract

Jam, preserves, conserves, or lemon curd, for sandwiching cookies

In a medium mixing bowl, beat butter, sugar and vanilla on medium speed of an electric mixer, scraping down bowl once or twice. Lower speed and add flour, 1/2 cup at a time, mixing well. Remove dough from mixing bowl and separate into 2 discs. Wrap each disc in plastic wrap; chill dough in refrigerator for 1 hour. Remove one of the discs from the refrigerator, and then, using a floured rolling pin, roll out dough on a lightly floured surface to a thickness of 1/4-inch. Using a Linzer cookie cutter (or a 2-inch crinkle-edge biscuit cutter), cut 12 circles from dough. Place circles on an ungreased cookie sheet, about 1-inch apart, and bake in a 350 degree preheated oven for 10-12 minutes, or until light brown. Remove cookies to a wire rack to cool completely. Repeat rolling and cutting with second dough disc.

Cut dough into 12 circles with Linzer cookie cutter that has been fitted with a cut-out insert, or use a miniature cookie cutter to cut an opening into the center of each circle. Place circles on a baking sheet and bake for 10-12 minutes, or until light brown. Remove cookies to wire rack to cool completely. Dust tops with confectioners' sugar. Spread tops of the solid circles with a thin coating of jam (about 2 teaspoons), then place a cutout cookie on top of each cookie bottom, pressing the two together to make a sandwich. Spoon a dab of jam into the opening of each cookie. Makes 12 cookie sandwiches.