In the bowl of a standing electric mixer fitted with the paddle, mixing the flour, sugar and salt.
Add the butter,mix on low speed until the butter is broken up into small pieces. Increase the speed to medium and mix until the flour and butter form small clumps. Add the egg yolks and vanilla and mix at low speed until the dough comes together in a few large clumps. Pat the cookie dough into two 1/2-inch-thick disks, wrap them in plastic and refrigerate until chilled but not firm, about 30 minutes.
Preheat the oven to 375°. Line 2 large rimmed baking sheets with parchment paper.
Working on a lightly floured surface, 1 disk at a time, roll out dough to 1/8 inch thick.
Using 3- to 4-inch cookie cutters, cut the dough into shapes and transfer to the prepared baking sheets.
Re-roll scraps and cut the dough into 3- to 4-inch shapes using a smaller shape cutter for the center feature.
Refrigerate for 30 minutes. Bake for about 13 minutes or until they are lightly golden around the edges.
Shift the baking sheets from top to bottom and front to back halfway through for even baking.
Cool on the baking sheets for about 5 minutes then use a metal spatula to transfer to cooling rack for further cooling.
Sandwich cookies with a thin layer of raspberry or apricot jam, spread it on the full cookie then add the cutout cookies on top. Decorating with Royal Icing, sprinkles, sparkles and dragées for other variations.