| 1 | Preheat oven to 325°F. |
| 2 | In a medium bowl cream butter with an electric mixer set at medium speed. |
| 3 | Add sugar and beat until smooth. |
| 4 | Add egg yolks and vanilla, and beat at medium speed until light and fluffy. |
| 5 | Add the flour and blend at low speed until thoroughly combined. |
| 6 | Gather dough into a ball and flatten to a disk. |
| 7 | Wrap dough in plastic wrap or place in a plastic bag. |
| 8 | Refrigerate for 1 hour. |
| 9 | Using a floured rolling pin, roll dough on fluored board to ?inch thickness. |
| 10 | Cut circles with a 2 inch diameter cookie cutter or drinking glass, and palce on ungreased cookie sheets, 1 inch apart. |
| 11 | Contniue using dough scrapes, rerolling and cutting until all dough is used. |
| 12 | Drop ?teaspoon of fruit jam in centre of each cookie, then top with another cookie. |
| 13 | Using the tines of a fork, seal edges of cookie. |
| 14 | Bake for 15-17 minutes or until edges begin to brown. |
