1 c. butter
1/2 c. sugar
2 c. flour
1/4 tsp. salt
Raspberry and/or blackberry jam

Cream butter and sugar. Add flour and salt and blend. Roll out 1/4 inch thick on floured board. Cut into 3 inch rounds. Set half of rounds aside. On the other 1/2 of the rounds, cut out the center with a thimble. (If recipe makes 20 rounds only cut out centers of 10.) Place rounds and rings on lightly greased cookie sheet. Bake at 375 degrees for 7-10 minutes or until lightly golden. Remove to wire rack to cool. Spread rounds with jam almost to edge. Top each round with ring and dust with powdered sugar.