Divide the dough in half, and wrap each in plastic wrap. Let chill until firm, at least 1 hour or overnight. Cut out squares with a 2-inch cookie cutter. Chill for 30 minutes, then remove the centers and scraps. You may bake the cutouts, or you can gather all the scraps and reroll the dough, however this dough shouldn't be rerolled more than once.
Transfer cookies to a rack to cool.
Spread jam on the squares using a small offset spatula. Top with a cookie with the center cut out. Cookies will keep, at room temperature for 1 week, in an airtight container.