Flour, butter, sugar, and salt into electric mixer bowl. Mix on medium-high until the butter is the size of peas and uniformly mixed into the dries. On medium-low add in egg yolks and vanilla paste or vanilla seeds. Do not over mix. Turn out onto your work table to work in any dry parts of the dough by hand if needed. Form into a disk and tightly wrap in plastic. Chill for at least three hours or overnight. 

Preheat oven to 325°F. Line sheet pan with parchment paper or silicone baking mats.

While still cold, roll out dough on lightly floured work table, being careful to not let the dough stick to the table. Use a spatula to lift dough and re-flour work surface if needed.

Cut out cookies using your cutest cutter. Cut smaller holes out of half the cookies. Gather the scraps, chill, and repeat the process once more. 

Transfer cookies to prepared pan, leaving about 1 inch between them. Bake until golden brown on the edges, 8 to 10 minutes. Transfer to a cooling rack and let cool completely. Dust the cookies with the center cut-out with confectioner's sugar. Spread about 3/4 teaspoon of jam on the whole cookie. Top with the sugar-dusted cookies to form a sandwich.