1-1/2 cups (3 sticks) butter, softened
1 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
4-1/2 cups all-purpose flour
3/4 cup jam or preserves (see Note)
Confectioners' sugar for sprinkling
- In a large bowl, with an electric beater on medium speed, beat the butter, sugar, egg, vanilla, and salt until creamy. Gradually add the flour, beating until well mixed. Cover and chill 1 hour.
- Preheat oven to 375°F.
- Divide dough into 4 pieces. On a lightly floured surface, roll out each piece to 1/8-inch thickness. Using a 2-inch round cookie cutter, cut out circles and place 1 inch apart on ungreased cookie sheets. Using a plastic drinking straw, randomly cut out circles of dough from half the cookies.
- Bake cookies 10 to 12 minutes, or until light golden. Remove to wire racks to cook completely.
- Spread jam evenly over solid cookies. Sprinkle remaining cookies with confectioners' sugar. Place the cookies with holes over the jam-topped cookies. Serve, or store in an airtight container.
|NOTE: Any flavor of jam can be used, but I like to use an assortment so there will be different colors peeking through the holes in the cookies.