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!

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)