• Combine all ingredients with mixer or food processor. If dough is dry and crumbly, knead with hands until mixed completely.
• Refrigerate until cool/firm—but be careful because it will become as hard as a rock when left too long! (will soften when worked over)
• Roll out dough to about ¼ inch thickness and cut with cookie cutters. If you want your jam to peek through, use a smaller cookie cutter to cut the middle of the cookies. I use the circle opening of a frosting tip for my middle hole!
• Place on a buttered/sprayed baking sheet. The cookies won’t expand much in the oven
• Bake at 350 for 8-10 minutes. Watch these puppies as they brown quickly!

Assembly:

• Heat jam in saucepan until thinned and easily spreadable
• Spoon jam onto bottom cookie (without the hole) and sandwich with the top cookie (with the hole)
• Dust cookies lightly with powdered sugar (also pretty with raw sugar granules)