Add all jam ingredients to saucepan and bring to boil.

Reduce heat to medium and simmer 9–10 minutes until thickened.

While still warm, transfer jam to tall container and blend with hand blender until smooth.

Let it cool, then refrigerate until fully set. The jam will thicken as it cools.

Preheat the oven to 320 degrees F. Line baking sheet with silicone mat or parchment paper.

In large bowl, combine the dry ingredients.

Add the wet ingredients and mix with spatula, pressing mixture to absorb liquid into dry ingredients. Then knead by hand until dough comes together.

Place dough on sheet of parchment paper. Cover with plastic wrap and roll out to 1/4-in. thickness.

Transfer rolled-out dough onto baking sheet or cutting board and chill in freezer for 2–3 minutes.

Cut out flower shapes using a 2-in. flower-shaped cookie cutter. If dough cracks when cutting, let it sit at room temperature to soften slightly. Re-roll scraps and continue cutting until all dough is used. For every pair of cookies, cut out one smaller “window” in one cookie to create top layer.

Bake for 15–18 minutes until slightly golden. Let them cool completely.

Spread cranberry jam onto back of cookie. Place a windowed cookie on top, pressing gently so the jam fills center. Refrigerate cookies for at least one hour to allow flavors to meld.