1

Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating until light and fluffy. Add egg and vanilla, beating until blended.

2

Combine flour and salt; add to butter mixture, beating well. Divide dough in half, and wrap in wax paper. Chill 1hour.

3

Roll half of dough to 1/8-inch thickness on a lightly floured surface; keep remaining dough chilled until ready to use. Cut with a 3½-inch round cookie cutter. Transfer cookies to lightly greased baking sheets.

4

Roll remaining half of dough to 1/8-inch thickness on a lightly floured surface. Cut with a 3½-inch round cookie cutter. Transfer cookies to lightly greased baking sheets. Cut out center of each cookie with a 1- or 1½-inch star-shaped cookie cutter (or any other shape).

5

Bake at 350°F. for 5-6 minutes or until cookies are lightly browned. Cool slightly on baking sheets; remove to wire racks to cool completely.

6

Spread solid cookies evenly with strawberry jam. Dust cookies with cutout centers lightly with powdered sugar. Top solid cookies with sugar-dusted cookies, pressing lightly together to fill cutouts with jam.