SWEET LADY JANE'S LINZER COOKIES

1 cup butter, softened
1/2 cup granulated sugar
Dash salt
2 egg yolks
1 1/2 tsp. lemon juice
1/2 tsp. vanilla
2 cups all-purpose flour
1/2 cup apricot jam, seedless raspberry jam, or cherry jam
Powdered sugar (optional)

1. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt and beat until combined. Add egg yolks, lemon juice, and vanilla. Beat until combined. Add flour and beat until combined. Cover and chill for 2 hours or until easy to handle.

2. On a lightly floured surface roll dough to 1/4-inch thickness. Cut with a 2 1/2-inch heart-shape cookie cutter. Using a 3/4-inch round or heart cutter, cut out centers of half of the heart cutouts. Place 2 inches apart on ungreased shape cookie cutter. Using a 3/4-inch round or heart cutter, cut out centers of half of the heart cutouts. Place 2 inches apart on ungreased cookie sheets. Bake in a 350° oven for 12 to 14 minutes or until edges of cookies are firm but not brown. Remove and cool on wire racks. Sift powdered sugar over cookies with holes, if desired. Spread 1 teaspoon jam on each whole cookie. Place cookies with holes on top of whole cookies, bottom sides down, to form sandwiches. Makes about 20 sandwich cookies.

MAKE AHEAD: You can make the cookie dough ahead and freeze in a freezer for up to 1 month (thaw in the refrigerator). Or, place baked unfilled cookies in a storage container and freeze for up to 3 months. Thaw before filling. Store filled cookies in a storage container at room temperature up to 2 days.