1 1/2 cups soft butter
2 C. SUGAR
1 TSP. VANILLA
5 C. FLOUR
2 TSP. BAKING POWDER
1 TSP. SALT
Raspberry AND apricot jam for filling
- Cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Cut centers out of half. Place cookies 1 inch apart on parchment line cookie sheets.
- Bake 6 to 10 minutes in preheated oven. Cool completely. Put jam on solid shapes. Dust cut out halves with powdered sugar and top them together!