Ingredients

About 4 dozen

• 1-1/2 cups (3 sticks) butter, softened
• 1 cup sugar
• 1 egg
• 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

Directions

1. 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.
2. Preheat oven to 375°F.
3. 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.
4. Bake cookies 10 to 12 minutes, or until light golden. Remove to wire racks to cook completely.
5. 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.

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