1-Combine 2 ½ cups unbleached all-purpose flour, ¾ cup granulated sugar, and ¼ teaspoon salt in a mixing bowl to start your dough base.

2-Gradually add 1 cup unsalted butter, softened but still cool and cut into ½ inch pieces, on low speed and mix until the mixture looks crumbly and slightly moist, about 1 to 2 minutes.

3-Mix in 2 teaspoons vanilla extract and 2 tablespoons cream cheese at room temperature on low speed until the dough forms large clumps, about 30 seconds.

4-Turn the dough onto a countertop and shape into two 4-inch disks. Wrap the disks in plastic wrap and refrigerate for 20 to 30 minutes until firm.

5-Preheat the oven to 375°F (190°C). Roll one dough disk to a thickness of 1/8 inch.

6-Use a 3-inch cookie cutter to cut out circles. On half of these, cut smaller shapes or holes in the center using a mini cutter or a large frosting tip.

7-Place cookies 1½ inches apart on parchment-lined baking sheets. Repeat with the second dough disk.

8-Bake for 8 to 10 minutes or until the edges are lightly golden, rotating the pan halfway through.

9-Cool cookies on wire racks.

10-Assemble by spreading jam lightly on the bottom half of each cookie and topping with the cookies that have holes.

11-If desired, dust the tops with confectioners’ sugar.