In a large bowl, cream together butter and sugar until light and fluffy. Add
egg and vanilla extract; beat well. Stir in flour and salt; mix well. Stir to make
smooth dough. (If dough gets too hard to stir, mix with hands.)
Refrigerate for about
Heat oven to 375 degrees F. Lightly grease baking sheets.
On a lightly floured board, roll out half of the dough to a 1/8-inch thickness.
Cut with a 2 1/2 inch cookie cutter.
Roll out remaining dough; cut with a 2 1/2
cutter with a hole in the middle. Place on baking sheets.
Bake for 8 to 10 minutes,
or until lightly browned.
Cool for about 30 minutes.
Spread preserves on plain cookie; place cookie with the hole on top.