jam-filled heart cookies

next time i feel like baking cookies please remind me not to make rolled cookies, or better yet, just hit me in the head with a concrete pylon. mix, chill, roll, cut, chill, bake, mix, chill, roll, cut, chill, bake, warm jam, cool cookies, fill...get the picture? having said that, these cookies are pretty and might make a good valentine or mothers day treat. you have to be careful to not undercook or overwork the dough else they'll not be crispy and flaky. the first time i made these, they were perfect, the second time they were a little tough due to the aforementioned errors. the irony is that i don't even like jam. sigh, i'm a sucker for a pretty cookie.

Heart Cookies
1 stick butter
1 cup sugar
1 egg
2 1/3 cups flour
1/2 teaspoon baking soda
1/8 teaspoon salt
2 Tablespoons buttermilk
2/3 - 1 cup jam, warmed up

sift flour, baking soda and salt into large bowl and set aside. cream butter and sugar until light and fluffy. add eggs, one at a time, beating well after each addition. gradually add flour mixture to wet ingredients, alternating with buttermilk, until combined. wrap dough in plastic and chill at least 1 hour. roll dough out between sheets of waxed paper very thin (1/8 inch). using heart-shaped cookie cutter, cut out two hearts of the same size for each sandwich. cut a smaller heart out of one of the pair. place cookies on parchment lined baking sheet and chill for 15-30 minutes (i pop them into the freezer for 5-7) - this will ensure they hold their shape when they bake. bake at 350 for about 10 minutes or until they just turn golden. remove from heat and cool on racks. to assemble cookies, spoon jam on bottom half and press cut out half on top. you can spoon a little extra jam in the cut out if it looks a little patchy.