White Chocolate Peach Shortbread

1. In a small bowl, combine the flour and salt. Set aside.
2. In a large bowl, beat the butter until smooth. Add the sugar and vanilla and beat until incorporated.
3. Gradually add the flour mixture, beating just until combined.
4. Place the dough between two sheets of parchment paper and roll it out to about ¼ inch thickness.
5. Place the dough in the refrigerator until firm, about 30 minutes.
6. Remove dough from the refrigerator and place on a flat surface. Remove the top piece of parchment paper. Using a round cookie cutter, cut out the cookies.
7. Transfer cut out cookies to a parchment lined baking sheet and place in the refrigerator for 15 minutes.
8. While the cookies are chilling, preheat the oven to 350 F.
9. Bake the cookies for 10 minutes or until the edges are lightly browned.
10. Let cool on the pan for a couple minutes before carefully transferring to a wire rack to cool completely.
11. Once the cookies are cool, melt the white chocolate chips. Spread a layer of white chocolate onto each cookie. Add a small spoonful of peach jam on top of the white chocolate.