Linzer Cookies

1 1/2 cups {3 sticks} unsalted butter, softened
1 cups granulated sugar
1 teaspoons vanilla extract

3 1/2 cups all-purpose flour
1/4 teaspoons salt

3/4 cups best-quality raspberry preserves
Confectioners' sugar, for dusting
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Preheat oven to 350 degrees F.
In large bowl with mixer on low speed, beat butter and sugar until just combined.

Beat in vanilla.

In medium bowl, sift together flour and salt, then add to butter mixture.

Beat on low speed until dough begins to come together.

Transfer to lightly floured work surface; flatten into a disk.

Wrap in plastic wrap; refrigerate 30 minutes.
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On lightly floured surface, with floured rolling pin, roll dough to 1/4-inch thick.

With floured 2 3/4-inch plain or fluted round cookie cutter, cut dough into as many cookies as possible.

With floured 1 1/2-inch star cutter, cut out center from half of cookies.

With spatula, place cookies, 1 inch apart, on ungreased cookie sheet; refrigerate 15 minutes.

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Bake cookies 20 to 25 minutes or until edges begin to brown.

Transfer cookies to wire rack to cool.

When ready to serve, spread raspberry preserves on flat side of each whole cookie. Dust tops of cut-out cookies with confectioners' sugar and place on top of whole cookies.