Start with mixing butter and flour.

Subsequently add the egg yolks, vanilla and powdered sugar.

Work the batter and with the dough form a brick that you will let rest for about 20 minutes in the fridge.

Equip yourself with 2 cookie cutters one of 9-10 cm and the other of 4-5 cm.

Work the dough brick on a surface with a rolling pin until obtaining a fine paste.

Pierce the dough with the bigger cookie cutter to obtain 20 cookies and with the smaller cookie cutter pierce the centre of 10 cookies out of the 20 that were already cut to obtain the characteristic bull’s eye form.

Place the cookies in a lined baking tray and cook them in the oven for about 10 minutes at 200° .

Garnish the cookies that are not pierced with some strawberries jam and close them up with the pierced cookies.

Serve the cookies.