Preheat oven to 350 degrees.

Whip your butter until it is smooth. Add the granulated sugar and mix until it is light & fluffy – about 5 minutes.

In a separate bowl, combine dry ingredients.

Using a spatula, blend the flour mix with the butter.

Separate your dough into 3 sections. Place each third onto a floured piece of wax paper and top with a floured piece of wax paper. Refrigerate for 10 minutes.

Roll each batch into 1/8 inch thickness. (Michelle's Note: Use a WELL floured surface and rolling pin).

Cut out the bottoms – using the 1 1/2 inch cookie cutter, make as many cookies as you can.

Save your scraps, consolidate into a ball and roll back out. Cut out more cookies.

Using the 3/4 inch cookie cutter, cut out the center of half of the cookies.

Bake the cookies until they are lightly brown – about 12-15 mins. (Michelle's note: Mine took 11-12 minutes).

Let them cool slightly before transferring to a wire cooling rack.

After cookies are cool, spoon 1/4 to 1/2 tsp of jam on each bottom cookie and then place a cut out top on each.

Dust with powdered sugar.