preheat the 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. Stir until the dough comes together.

Shape the dough into a ball. Then divide the dough in two.

Roll half of the dough out on a lightly floured surface to about 1/3 of an inch 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.

Cut out the cookies with your desired cookie cutters.

Check the cookies at 14 minutes. They may take a couple more minutes to cook depending on the size of the cookie and your oven. The bottoms of the cookies should be a light golden brown when they are ready.

Allow the cookies to cool before assembling.

Place a tsp of jam in the center of the base cookie. Spread it out a little. Cover with a cutout cookie.

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