“You can use any kind of jam sandwiched inside these cookies,” says Kanell, “but I prefer orange marmalade because it’s sweet but not too sweet, with just a little bit of bitter to keep you coming back for more.” If you use marmalade with large, thick strips of zest, he advises pulsing it in a food processor to break them up.

In a large bowl, sift together 31⁄4 cups all-purpose flour, 1⁄2 tsp kosher salt and 1⁄4 tsp baking powder. In the bowl of a stand mixer fitted with a paddle attachment, beat 1 cup (2 sticks) unsalted butter, softened, and 1 cup granulated sugar on medium speed until creamy, about 3 minutes. Add 1 large egg and 1 tsp vanilla extract; continue beating until fluffy, about 2 minutes, stopping to scrape down sides of bowl as needed.

Reduce mixer speed to low and slowly add flour mixture, Beat just until a dough starts to form, 1-2 minutes. Turn out dough onto a lightly floured work surface; knead gently into a ball. Divide dough in half. Shape each half into a disk; wrap tightly in plastic wrap. Chill at least 45 minutes and up to 3 days.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out each dough disk to about a %-inch thickness. Use a 24-inch round cutter to cut dough into rounds, rerolling scraps as needed. Place half the rounds 1 inch apart on one of the prepared baking sheets.

To garnish, use a fingertip to spread a spot of orange marmalade on top of cutout cookie. If desired, press on a piece of fresh rosemary sprig and thinly sliced cranberry and add golden sprinkles. Let marmalade dry a few minutes; lightly dust all over with powdered sugar. On flat side (most ikely underside) of each solid cookie, spread about 1⁄2 tsp marmalade and top with a cutout cookie. Gently press to adhere. Repeat with remaining cookies. Store in an airtight container up to 4 days. Makes about 20 sandwich cookies.