Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a ball. Wrap in plastic and chill for 30 minutes.

Roll the dough to about 1/4-inch thick. Cut out whatever shapes you like with a cookie cutter.  With every other cookie shape you have cut out, cut a hole from the middle of each round with whatever shaped cutter you like again. Place all the cookies on an ungreased baking sheet and chill again for 15 minutes. It is much easier to work with this dough good and chill.

Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Put a good size dollop of either the red raspberry or blackberry jelly into the center of the flat side of each solid cookie. Top this cookie with the side that you cut out a piece in the center.

Dust the top of the cut-out cookies with confectioners' sugar.

Serve and Enjoy!