A butter cookie sandwich with sugar plum jam, lightly dusted with powdered sugar. A perfect little treat for the cookie lovers in your home.
Whisk dry ingredients together in a medium-sized bowl. Set aside.
In a stand mixer using the paddle attachment, cream together butter and sugar until thoroughly fluffed, at least two minutes. Scraped down the sides of the bowl.
Add flour mixture in a little bit at a time, with the mixer on low. Scrape sides in between adding flour, so everything is well incorporated. The dough should form into a ball and be soft.
Wrap dough ball in saran wrap and allow to sit in refrigerator for at least one hour.
When you're ready to make the cookies, preheat oven to 375°F. Roll out dough on well-floured surface to 1/8 inch thick. Use a cookie cutter to cut into shapes. Bottom pieces, leave cookie whole. For the top pieces, cut out shape with small cookie cutter into center. There should be 24 of each.
Place parchment paper on a large cookie sheet and bake for 5-7 minutes, until edges are light brown. Allow to sit on baking sheet for 2 minutes, then transfer to wire rack to cool completely.
To assemble cookies, take one bottom piece and spread 1 1/2 tsp sugar plum onto cookie. Place top piece on top and set onto cooling rack. Once all cookies are assembled, lightly (or heavily, if sugar is your thing) dust with powdered sugar. Allow to sit for at least one hour before serving or moving, to allow jam to set the cookies together.