Rub the flour, salt and butter together until the mixture resembles fine breadcrumbs.
In another bowl, mix the sugar, eggs and vanilla extract together, then add this to the flour mixture until they are just combined and a dough has formed. Wrap the dough in cling film and refrigerate for 30minutes.
Split the dough in half, leave one half of the dough in the fridge.
Preheat the oven to 180°C and line a baking tray with baking parchment.
Roll out the dough on a floured surface to roughly 5mm thick. Using a 5.5cm plain or fluted cutter cut 24 rounds. With a 2.5cm cutter or a different shape cutter, cut a hole from the middle of each circle.
Place the cookies on your prepared baking tray and cook for 8 minutes or until they are a pale golden colour.
Leave to cool for a few minutes before transferring them to a cooling rack.
Spread raspberry jam or chocolate spread on the flat side of each solid cookie, leaving a boarder of the cookie showing around the edges. Place a cookie with a hole-cut cookie on top of a jammed cookie. Dust the top of the cookie with icing sugar.
Repeat the process with the remaining dough.