2c (450g) softened, unsalted butter

3c(375g) powdered sugar

2 eggs

4 tsp vanilla extract or 2 tsp vanilla paste

5c (750g) all-purpose flour

1 tsp baking soda

1 tsp cream of tartar

pinch of salt

jam of choice: I used strawberry and peach

1. Cream the butter and sugar using a paddle attachment for 2-3 minutes.

2. Add the vanilla and eggs and mix. Scrape the sides of the bowl occasionally.

3. Combine dry ingredients and add, mixing on low.

4. Chill the dough for at least 2 hours.

5. On a floured surface, roll the dough to 1/8” thick.

6. Preheat the oven to 335F and prep your baking sheets with parchment.

7. Use a fluted biscuit cutter to cut out the cookies, then a smaller cutter to cut the shapes out of the center of the top biscuit.

8. Bake 11-13 minutes on the middle rack. The cookies should be crispy on the bottom, but not too golden. They key is baking at a lower temperature.