In a stand mixer or using an electric mixer, combine flour and butter.
Add sugars to the flour mixture and continue mixing until dough begins to crumble.
Add eggs and continue mixing.
If you find dough is becoming too hard, add 1-2 tbsp cold water (as needed).
Remove from the mixer and knead the dough by hand for 1-2 minutes.
Split dough in two parts.
Lay parchment paper on the counter. Place half the dough on top of the parchment paper and using a rolling pin, roll out the dough a bit to make it flat. Add another sheet of parchment paper over the dough and and finish rolling to ⅛”-¼” thickness.
Repeat with the other half of the dough.
Transfer the rolled dough with parchment papers on to the back side of a baking sheet and move to the fridge for ½ hour to cool before cutting.
Remove from the fridge.
Transfer rolled dough back on to the work surface and discard the top layer of parchment paper.
Using a small flower shaped (or star shaped) cookie cutter, cut out the dough.
Use a smaller circle shape cutter to cut the centers out of half the cut cookies. You can use a floured shot glass rim as an example.
Place cut cookie shapes on a parchment lined baking sheet and bake for 12 minutes at 350F.
Let cool completely.
Use any flavor of jam, we recommend prune, plum or currant jam, a jam that tastes a bit sour. Take small spoonfuls of jam and spread it over the base layer. Sandwich the jam inside by pressing the other half of the cookie with the center cut out over top, aligning the edges. Gently press together.
Once all are assembled, sprinkle icing sugar over top and serve if desired.
Freezes very well, but we suggest freezing without icing sugar.