Using the paddle attachment in a standing mixer, beat together the butter and sugar until light, fluffy, and well blended, about 3-5 minutes. Add the egg yolks, vanilla and salt and beat together for another 3 minutes. Turn mixer to low and begin adding the flour a ½ cup at a time until just combined.
Remove the dough from the bowl, form into a disc and wrap in plastic. Refrigerate for at least one hour.
Preheat oven to 350°F and line two baking sheets with parchment paper.
Lightly flour a surface, and roll out both discs until ¼” thick. Using a round cookie cutter, cutout cookies and place on parchment paper ½” apart.
Bake for 12-15 minutes until golden brown. Let cool on the sheets for 2 minutes, and then transfer to a wire rack until fully cooled.
Flip half of the cookies over and spread 1 teaspoon of Bonne Maman Wild Blueberry Preserves, then place the second set of cookies overtop and lightly dust with confectioners sugar.