In a medium bowl, whisk together flour and salt until well blended. Set aside.

In the bowl of an electric mixer using the paddle attachment, cream the butter and sugar on medium speed until just blended. Do not overbeat.

On low speed, add flour mixture to butter and sugar and blend until a soft dough forms. Add extra cream, milk, or water if the dough is too dry.

Gather dough and wrap in plastic wrap and flatten it into a 1 inch thick disk. Chill in the refrigerator for at least 30 minutes.

Preheat oven to 350° Fahrenheit.

Line 2 sheet pans with parchment paper.

On a floured work surface, using a floured rolling pin, roll out dough to a ¼ inch thickness.

Using a round 3 inch fluted cookie cutter, cut out several rounds and place onto the two sheet pans leaving a one inch space in between each cookie.

Re-roll the dough scraps and cut out round shapes again as in step 8 except, using a plain round 1¼ inch diameter fluted cookie cutter or large end of a pastry tip, cut circles from the centers of each cookie forming ring-shapes. These will be the tops of each cookie

Bake all cookies for approximately 10-15 minutes or until lightly browned.

Allow to cool on sheet pans. Cookies will firm up as they cool.

On two clean wax paper lined sheet pans, place cooled cookies with no holes in them side-by-side. Place cooled cookies with holes in them on another clean wax paper lined sheet pan.

Using a pastry bag filled with Chef Gail’s Easy Strawberry Buttercream Frosting using a large plain tip, press frosting out over one half of each cookie in the center. You do not need to cover the whole cookie.

Using a sieve, sift confectioner’s sugar over each cookie with the centers cut out.

Lay the sugared cookies with holes in them over each frosted cookie and press gently to adhere. The buttercream will spread as you gently press. Store in a single layer in an airtight container in the refrigerator. Allow cookies to get to room temperature for approximately 1 hour before serving.