1 c  Butter
1/2 c  Sugar
3 c  Flour
1/2 ts Salt
1 ts Vanilla
Apricot preserves or other>>
-flavor of your choice.
Powdered Sugar

Cream butter and sugar until light. Add flour and salt. Chill slightly
and roll 1/8″ thick between wax paper sheets. Roll only a small amount of
dough at a time. Using a 2 1/2″ cookie cutter, cut cookies. Cut center out
of half of cookies (I use my thimble to cut centers). Bake all cookies on
ungreased sheets at 400~ for 8-10 minutes or less, until very lightly
browned. Cool on wire racks. Spread whole cookies with preserves, piled
higher in center. Top with cookie ring. Sprinkle with 4x sugar. Store in
tin box between layers of wax paper.