BABY BUTTER AND JAM SANDWICHES

10 tablespoons unsalted butter, softened

1/2 cup confectioners’ sugar, plus more for dusting the cookies

1 1/2 cups all-purpose flour

1/4 teaspoon salt

Raspberry preserves (or strawberry or apricot preserves or some of each)

Cookie cutter needed: 1 1/2 inch round

Using an electric mixer, beat the butter in a large bowl until creamy. Beat in the ½ cup of confectioners’ sugar until fully blended. With the beaters on low speed, mix in the flour and salt until thoroughly combined. Using your hands, gather the dough into a ball, then press it into a disk and wrap in plastic wrap. Refrigerate for about 1 hour or until the dough is firm enough to roll out. (If refrigerated longer, let the dough sit at room temperature for 30 to 45 minutes to soften before rolling.)

Preheat the oven to 325 degrees. Line 2 cookie sheets with parchment paper.

Roll out the dough on a slightly floured surface to a thickness of between 1/8 and 1/4 inch. Using the cutter, stamp out circles close together and arrange them about 1 1/2 inches apart on the prepared sheets. Re-roll the scraps two or three times. (Working the dough too much can make it tough.)

Bake for 10 to 12 minutes, rotating the sheets from top to bottom and front to back about halfway through baking, or until the cookies are just beginning to color and the edges are pale golden. Transfer the cookies to a rack to cool completely.

To assemble, spread a little of the preserves on the bottom side of half of the rounds, taking care not to spread it too close to the edge. Top with another round, right side up. Just before serving, sift confectioners’ sugar over the sandwich cookies.

Store the plain rounds in an airtight container for up to one week. Once the cookies are spread with jam, they will start to soften after one to two days. Makes about 36 sandwich cookies.

— From Christmas Cookies: 50 Recipes

to Treasure for the Holiday Season