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1
In an electric mixer, beat the butter with the sugar and salt until creamy.
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2
Beat in the egg yolks, lemon zest and vanilla.
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3
On low speed, beat in the flour, 1 cup at a time, until just combined.
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4
Divide the dough into 4 equal pieces and flatten them into smooth disks.
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5
Wrap separately in wax paper and refrigerate until firm, at least 30 minutes, or for up to 2 days; or freeze for up to 1 month.
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6
Preheat the oven to 350.
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7
On a lightly floured surface, roll 1 disk of the dough 1/8 inch thick.
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8
Using cookie cutters, cut the dough into star and moon shapes.
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9
Use mini cutters to stamp out patterns in half of the cookies and decorate with dragees.
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10
With a metal spatula, transfer the cookies to a large cookie sheet lined with parchment paper.
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11
Bake for 15 to 20 minutes, until pale golden.
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12
Let the cookies cool on the parchment, then transfer to a rack to cool completely.
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13
Repeat with the remaining disks.
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14
Spread a rounded teaspoon of jam on each of the solid cookies and top each with a decorated cookie.
