1/2 c. sugar
1 stick butter
2 lg. egg yolks
1/4 tsp. vanilla
1 1/3 c. flour
1/3 c. more flour
1/2 c. confectioners' sugar

Beat sugar and butter until creamy. Add egg yolks, vanilla, 1 1/3 cups flour. Mix until a ball forms. Dust with remaining flour. Refrigerate for 8 hours or overnight. Cut dough into 4 sections. Roll out into 1/4 inch thick sections. Cut using 2 1/2 inch round cookie cutter, 20 bottom pieces - roll out remaining dough and use again cutting 20 top pieces. Put a small hole in center of each top piece.

Place on ungreased cookie sheet and bake at 350 degrees about 10 minutes (until very lightly brown). Leave on sheet until cool. Fill bottom piece with apricot or raspberry preserves. Cover with one top piece. Sprinkle with confectioners' sugar and enjoy.