If you have pastry tips and straws, they are the perfect tools for cutting out circle shapes for the top layer of the crown cookie sandwiches. I cut out a bunch of different circle shapes so that you could see the jam in the center of the cookies. I filled the cookies with my favorite jam: Stonewall Kitchen's Raspberry Peach Champagne Jam. You could use any jam, but I love the fruity-meets-champagne taste of this jam and the pink hue of the jam is fitting for the occasion. The thing to know about making these cookies is that if you let them sit too long, the jam will make the sugar cookies soft. It's best to spread the jam on the cookies just before serving.