Preheat oven to 325 degrees.

Spray a cookie sheet with nonstick baking spray.

Lightly flour a cutting board or countertop.

Add granulated sugar and butter to a mixing bowl.

With an electric mixer, on low speed, cream the sugar and butter together.

Slowly add flour and salt.

Continue mixing at low speed to incorporate these ingredients together.

Remove the cookie dough onto the flour-covered area.

Divide the dough into two equal portions.

Roll one-half of the dough on the floured area to 1⁄8 inch thickness.

Use a round cookie cutter to make either 3 inches or 4-inch circles.

Place the dough circles on the prepared cookie sheet.

Repeat the above process with the remaining cookie dough. (Do not place the extra dough on the cookie sheet.)

Set the other dough circles on the flour-covered cutting board.

Using a mini snowflake cookie cutter, make a snowflake in the center of the top cookie dough.

Place the dough circles with the snowflake in the center on a prepared cookie sheet.

Bake at 325 degrees for 10-12 minutes.

When baked, remove from the oven.

Move the baked cookies to a wire rack to cool.

When cooled, separate the bottom and top of the baked cookies.

Put one-half tablespoon of raspberry jam on the bottom cookie.

Position the flat side of the cutout cookie on top of the jam-covered bottom cookie.

Garnish: Sprinkle powdered sugar on top of each cookie.