First, line or grease and flour two cookie sheets with parchment paper. Set aside.
In a large mixing bowl or the bowl of your stand mixer, beat together the butter and sugar until just incorporated and a bit creamy. Don’t over beat or your cookies will spread while baking. Add the vanilla and mix to combine.
Sift in flour and salt. Mix until the flour has incorporated and the dough looks smooth. At that point the dough comes together and clumps around the paddle attachment. Your dough is ready.
Transfer the dough to a floured surface, divide in two and flat them to make discs. Wrap with cling film and refrigerate for 30 minutes.
Preheat oven to 350ºF / 175 ºC.
Once out of the fridge, cover the dough with another parchment paper and roll out ¼ inch (6mm) thick.
Cut out your cookies, place on the prepared cookie sheets and bake for 13-15 minutes.
Let cool on the cookie sheet to firm up. Spread a spoon of jam on half the cookies and cover them with the remaining cookies to make a sandwich. Press lightly.
You can dust with icing sugar for the final touch. Enjoy!
Notes
GLUTEN FREE: If you would like to make them gluten-free, use gluten free all-purpose flour at a ratio of 1:1.STORE: Theses cookies can be stored on an airtight container at room temperature for up to 2-3 days. After that, it’s much better to refrigerate them, they will keep fresh for a week in the fridge. FREEZE: You can freeze this cookies for up to 3 months. Place them in an air tight container in layers separated by parchment paper so they do not stick while freezing. Cover with lid and double wrap the container with cling film. Place in the freezer. Make sure to let them unthaw completely before eating. NUTRITION INFORMATIONThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full nutrition disclosure.