In a small bowl, combine flour and salt. Set aside.

In a large bowl, beat butter until smooth. Add the sugar and vanilla and beat until combined.

Gradually add the flour mixture, beat just until combined.

Divide the dough in half and roll out each half between two sheets of parchment paper until about ⅛ inch thick.

Wrap the dough in the parchment paper, place on a baking sheet, and place in the refrigerator until firm, about 30 minutes.

Remove dough from refrigerator and place on a flat surface. Remove the top piece of parchment paper. Using the round cookie cutter, cut out the cookies.

Using the piping tips, cut out a small Mickey head shape in half of the cookies (these will be the top cookies in the sandwich).Transfer cut out cookies to a parchment lined baking sheet and place in the refrigerator for 15 minutes.

While the cookies are chilling, preheat the oven to 350 F.

Bake the cookies for 10 minutes or until the edges are lightly browned.

Let cool on the pan for a couple minutes before carefully transferring to a wire rack to cool completely.

Once the cookies have cooled, melt the white chocolate in a double boiler or in a microwave safe bowl in the microwave. Make sure to check and stir frequently.

Using a small spatula, spread a thin layer of chocolate on the bottom cookies (without the cut out Mickey).

Let set while warming the jam in the microwave. The jam should be easy to spread but not liquid. If starting with room temperature jam, this step might not be necessary.

Using a small spatula, spread the jam on top of the white chocolate. Be careful not to overfill the cookies.

Place the top cookies on a piece of parchment or wax paper. Using a fine mesh strainer, gently dust the tops of the cookies with powdered sugar.

Carefully place the top cookies onto the bottom cookies. These cookies are best enjoyed within a few days of being assembled.