Combine butter and sugar with a mixture on medium speed for 2 minutes. Add in the vanilla and salt and mix until combined.

Reduce speed to low and add flour, mixing until just combined.

Remove the dough, flatten it into a disk and wrap it in plastic wrap. Refrigerate for 1 hour or more.

Line a baking sheet with parchment paper and set aside.

Remove the dough from the refrigerator and let it sit for 10 minutes.

Dust your counter or large cutting board with flour. Roll the dough out to 1/4- inch thick.

Cut out the dough using a cookie cutter. For every 2 cookies, cut a shape out of the center of one, this will be the top cookie layer.

Place the dough on the prepared baking sheet and place the baking sheet in the freezer for at least 15 minutes.

Preheat the oven to 350°F.

Bake for 16-18 minutes or until the edges are lightly golden.

Transfer cookies to a wire rack to cool completely.

Once cooled, spread about 1 teaspoon of fruit preserves on the bottoms of the solid cookies. Gently press the cut-out cookies on top of the preserves.

Dust all the cookies with confectioners powdered sugar.