Butter Shortbread Linzer Cookies 

Sift the pastry flour and all-purpose flour together in a medium bowl and set aside.

In the bowl of a mixer, cream the butter and vanilla with a paddle on a low speed until combined. Add in the granulated sugar and salt and continue mixing until combined. Add in the flour and mix until combined. Remove the bowl from the mixer.

Using a rubber spatula, incorporate any dry patches of flour on the bottom of the bowl into the dough. Empty dough onto a piece of parchment paper, place another piece of parchment paper on top, and roll out the dough to ¼ inch thick. Chill the dough for roughly an hour or until hard.

Using a cookie cutter (any shape you like), cut out as many cookies as you can from the rolled-out dough. Then cut small windows into the centers of half of the cookies so you will be able to see the jam through the windows when cookies are assembled after baking. Chill cookies again until firm.

Preheat oven to 350°F. Bake until cookies are golden and slightly dark around the edges. Remove cookies from oven and let cool.

To assemble the cooled cookies: Spread some jam on the lower cookies and place the cookies with the cutout windows on top. Dust with confectioners’ sugar to finish.