- 3 ½ cups flour
- ¼ teaspoons kosher salt
- 3 sticks unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup L&B Triple Berry Jam
- Confectioners’ sugar, for dusting
Heat oven to 350 F.
Sift the flour into a medium bowl and add the salt. Set aside.
In an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until smooth. Add the vanilla and mix until combined.
Reduce the speed to low and add the flour mixture. Mix until the dough starts to come together.
Place the dough on a sheet of plastic wrap and shape it into a flat disk. Cover and chill for 30 minutes.
Lightly dust a flat surface with flour. Roll the dough, turning it 90 degrees every few rolls to prevent sticking, until it’s ¼-inch thick. Cut 2 ¾-inch rounds with a plain or fluted cutter.
Transfer the cookies to a parchment-lined baking sheet. Cut a hole from the middle of half the rounds and freeze for 10 minutes.
Bake the cookies for 15 to 20 minutes, until set and light in color. Let cool to room temperature.
Spread the triple berry jam on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners’ sugar, and press the flat sides together with the triple berry jam in the middle and the confectioners’ sugar on top.