Instructions: Preheat oven to 325F. In a medium bowl cream butter with an electric mixer set at medium speed. Add sugar and beat until smooth. Add egg yolks and vanilla, and beat at medium speed until light and fluffy. Add the flour and blend at low speed until thoroughly combined. Gather dough into a ball and flatten to a disk. Wrap dough in plastic wrap or place in a plastic bag.

Refrigerate for 1 hour. Using a floured rolling pin, roll dough on fluored board to 1/4 inch thickness. Cut circles with a 2 inch diameter cookie cutter or drinking glass, and palce on ungreased cookie sheets, 1 inch apart. Contniue using dough scrapes, rerolling and cutting until all dough is used. Drop 1/2 teaspoon of fruit jam in centre of each cookie, then top with another cookie. Using the tines of a fork, seal edges of cookie. Bake for 15-17 minutes or until edges begin to brown.

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