Holiday Shortbread Cookies

1 cup (230 g) unsalted butter, softened

½ cup (100 g) sugar

2 cups (250 g) all-purpose flour

1 tsp vanilla extract

¼ tsp salt

½ cup jam or jelly (choose two different flavors, such as raspberry and apricot)

Powdered sugar, for dusting

Preheat the oven. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Prepare the dough. In a large bowl, beat the softened butter and sugar together until creamy. Add in vanilla extract and salt, and mix well. Gradually add the flour and continue mixing until the dough comes together. If the dough feels too dry, add a tablespoon of milk.

Roll out the dough. Lightly flour your work surface and roll out the dough to about ¼ inch thick. Using a round or festive-shaped cookie cutter (like a star, bell, or Christmas tree), cut out shapes. For half of the cookies, cut out a smaller shape (like a circle or heart) in the center to create a “window” for the jam.

Bake. Place the cookies onto the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack.

Assemble. Spread about a teaspoon of jam onto the flat side of the full cookies. Use two flavors for variety. Top with the “windowed” cookies, sandwiching the jam between the layers.

Dust with powdered sugar. Lightly dust the top of the cookies with powdered sugar for a snowy, wintery effect.