In a separate bowl whisk together the flours, baking powder and salt. Set aside.

Cream together the unsalted butter, brown sugar and vanilla extract, about 3 minutes.

Beat in the egg until just combined.

Add the flour mixture a bit at a time until just combined.

Wrap the dough in plastic film and refrigerate at least 2 hours or overnight.

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

Roll out the dough and use two different sized cookie cutters to create shapes.

Use the larger cookie cutter to cut out all the cookies.

On half of those large cutouts, use the smaller cutout cookie to cut an opening in the middle of the cookie.

Place on the prepared baking sheets taking care to place the whole cookies on one sheet and the cutout cookies on another.
The cutouts will have two different baking times which is why you don't want to combine the shapes on one baking tray.

Bake the solid cookies for 8-10 minutes or until the edges of the cookies just start to brown.

Bake the cutout cookies for 6-8 minutes or until the edges of the cookies just start to brown.

Remove from oven, transfer to a wire rack to cool completely.

Assemble the Cookies:

Sprinkle a layer of powdered sugar on a small flat plate.

Use a small pastry or butter knife to spread jam on the solid cookie.

Take a cutout cookie and flip it upside down onto the plate with the powdered sugar. Rub it on the plate until the underside is covered with powdered sugar.

Shake off the excess and place the cutout, powdered sugar side up, on top of the jelly spread cookie. Repeat until all the cookies have been married.

Sprinkle with glitter sugar.

Transfer to a platter and serve.