1 1/4 cups butter, softened
3/4 cup confectioners' sugar, plus more for dusting
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1-1 1/2 cups raspberry jam or preserves
In a large bowl, cream the butter. Gradually add 3/4 cup confectioners' sugar and beat until light and fluffy. In another bowl, combine the flour, salt, cinnamon and nutmeg. Add the dry ingredients to the creamed mixture. Divide into four portions. Wrap each ball in plastic wrap and chill at least 1 hour.
Pre-heat the oven to 325°F. Roll out one portion of the dough at a time to quarter-inch thickness. Make sure to generously flour your board and rolling pin. The dough may need to come to room temperature, as it becomes easier to work with the more you roll it. Cut out the cookies with a 1- or 2-inch shaped cookie cutter, dipping the cutter in flour to avoid sticking.
Place the cookies on parchment-lined baking sheets and bake for 12-15 minutes, or until the edges are slightly golden. Remove the cookies to a wire rack to cool. Spread the raspberry jam or preserves on the bottom of one cookie and place another cookie on top to make a sandwich. Dust generously with confectioners' sugar.