|They may not have been in Grandma's recipes, but I'm sure she won't mind me using her wedding china to model them.|
Cream together thoroughly 2/3 cup of butter and 1/2 cup of sugar. Add 2 tablespoons of milk, 1 egg, and 1 teaspoon of vanilla.
In a separate bowl, mix together 2 1/2 cups of flour, 1/4 teaspoon of salt, and 1/4 teaspoon of baking soda.
Add the flour to the butter mixture and mix lightly until blended.
Roll out on a floured surface to about 1/8th inch thick. Cut with a round 2-1/2 inch cookie cutter. Place half of the rounds on a baking sheet and spread a teaspoon of jam or jelly in the middle. Add a thin smear to the outer edges to help the layers stick together. Use a small cookie cutter to cut a hole in the middle of the remaining rounds, or cut a hole with a knife. Lay these rounds on top of the jam-covered rounds. Dip a fork in sugar and gently press the edges together.
Bake at 350 degrees F for 12 to 15 minutes until lightly brown.
Just for extra, I took the tiny cut-outs, brushed them with jam, dipped them in colored sugar, and baked them about 8 minutes for teeny sugary butter cookies.