Preheat oven to 350 degrees. In a bowl with an electric or stand mixer, combine the butter and sugar until pale yellow. Add the vanilla and mix again.

Add the salt and flour and mix on low until a dough begins to form. Turn the dough out on plastic wrap and flatten it in a disc shape. Wrap the disc and chill in the fridge for 30 minutes.

Take the dough out of the fridge and unwrap it. Roll the dough to 1/4 inch thick and use a circular cutter to make as many cookies as you can. Combine the remaining dough and re-roll it out, cutting more circles from it. Repeat until all the dough is used. Use a small cutter to cut a shape from half of the cookies, then chill in the fridge again for 15 more minutes.

Bake for 20-30 minutes, checking at 20 to see if the edges are browning. Once they begin to brown, take the cookies out of the oven. Let them cool, then spread lingonberry preserves on the flat side of the solid cookies. Dust the cut out cookies with powdered sugar, place them on top of the lingonberry cookies, and enjoy!

Follow Ina's instructions until the third step. Instead of rolling the dough out, just pinch off bits of dough and roll them in your hands, flattening into a cookie shape. Repeat with all of the dough, and make sure your cookies are of a relatively uniform shape and size. Chill them for 15 minutes before baking.

Bake the cookies for 20-30 minutes, checking them starting at 20 minutes and removing them when they begin to brown at the edges. Once you remove them, use a small cutter to cut a shape of your choice from half of the cookies (the scraps are a lot more edible this way than with Ina's way). Continue to spread with lingonberries and dust with powdered sugar, and enjoy your easy holiday cookies!