1. Using an electric mixer, cream the butter and sugar together until smooth. Add the vanilla and egg. Beat until combined. Stir in the flours. Divide dough into two equal-sized portions, and form into flat discs. Wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Heat oven to 350° F. Let the dough come to room temperature for 10 minutes. Line two cookie sheets with parchment paper. Dust the work surface with flour. Roll one portion of dough to 1/8-inch thickness. Using Linzer cookie cutters or a biscuit cutter, cut out 12 solid bottom cookies. Transfer to a cookie sheet. Repeat process with remaining portion of dough to cut out 12 decorative top cookies. If using a biscuit cutter, use a small round or diamond-shaped cutter to make the hole in the center of the top cookies. Transfer to cookie sheet.
3. Bake for 12 to 15 minutes. Remove from oven. Cookies will still be slightly soft to the touch. Let cool on cookie sheets. When cookies are cool, sift the powdered sugar over the top cookies with the hole. Turn over the bottom cookies. Spread a teaspoon of jam on each bottom cookie. Place the top cookies (powdered sugar-side up) on top of the jam side of the bottom cookies, and gently press them together. 

Per Serving: 

Calories: 200, Fat: 11 g (5 g Saturated Fat), Cholesterol: 35 mg, Sodium: 10 mg, Carbohydrates: 22 g, Fiber: 1 g, Protein: 3 g.