Preheat oven to 325 degrees.

In a large bowl or in a stand mixer fitted with the paddle attachment, mix the softened butter, salt, icing sugar, granulated sugar and vanilla until creamy.

Add the flour gradually to the butter mixture. Mix until the flour is combined and the dough comes together.

Shape the dough into a ball. Then divide the dough in two. Cover half of the dough with plastic wrap.

Roll the other half of the dough out on a floured rolling surface to about 1/3 of an inch in thickness. To prevent the dough from sticking to the rolling pin, use plastic wrap to cover the dough before rolling. You can reroll the scraps.

Dip the cookie cutters in flour before cutting out the cookies. Place the cookies 2 inches apart on a lined cookie sheet.

Check the cookies at 11 minutes. They may take up to 15 minutes to bake depending on the size and thickness of the cookies, and your oven. The cookies will be ready to come out of the oven when the bottoms of the cookies are a very light golden brown.

Allow the cookies to cool before assembling.

Place one tsp of jam, caramel or nutella in the centre of the base of the cookie. Spread the filling out a little. Cover the base of the cookie with another cookie.

Allow the filling to set for an hour before storing the cookies.