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1.
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In a mixing bowl beat butter with an electric mixer set at medium speed till soft and light.
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Beat in sugar and continue beating till sugar is completely incorporated.
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Beat in yolks, one at a time, beating smooth between each addition, scraping bowl and beaters occasionally.
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Sift flour over butter and egg mix and mix in with a rubber spatula, making sure flour is completely absorbed.
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2.
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Stretch a piece of plastic wrap on a plate or possibly cookie sheet and scrape dough onto wrap.
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Cover with another piece of plastic wrap and press dough into a 10-inch square, about 1/2-inch thick.
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Refrigeratedough till hard, about 2 hrs.
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3.
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Preheat oven to 350 degrees.
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Cover 2 cookie sheets or possibly jelly roll pans with parchment or possibly foil.
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Divide dough into quarters and remove one quarter at a time from refrigerator to roll.
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4.
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Place dough on a lightly floured work surface and lightly flour dough.
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Lb.
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dough gently with rolling pin to soften it and roll dough to an 8-inch square about 3 1/6-inch thick.
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Cut dough into rounds with a plain 1 3/4 to 2-inch cutter.
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Arrange rounds on pans, about 1-inch apart, as they are cut.
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Repeat with remaining pcs of dough, refrigerating scraps between each rolling.
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After all the dough has been rolled and cut, press scraps together and re-roll them to make more cookie bases.
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5.
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Count bases and make a hole in half the bases with a cutter or possibly pastry tube in the center of each.
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Place pans of cookies in oven and immediately lower temperature to 325 degrees.
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Bake the cookies about 20 min, till they are pale golden brown and hard.
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Cold on pans on racks.
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6.
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To finish cookies, lightly dust the pierced cookie bases with confectioners' sugar.
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Arrange unpierced bases, upside down, on a clean pan.
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Bring jam to a simmer in a small saucepan over low heat and strain; allow jam to reduce for a minute or possibly two, till slightly thickened.
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Gently spoon about 1/4 tsp.
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of jam on each unpierced base, spreading it to within 1/8-inch of the edge.
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Top with pierced cookies.
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Place remaining jam in a small plastic bag and force it into one corner.
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Snip a small hole in the corner and squeeze a drop of jam into each opening in tops of cookies.
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Allow jam to dry.
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7.
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To store, arrange cookies in layers with wax parchment paper between in an airtight container.
