1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1/4 cup powdered sugar, sifted
1/2 teaspoons fine sea salt
2 large egg yolks, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon fine sea salt
5 1/2 tablespoons chilled unsalted butter, cut into small pieces
1/4 teaspoon vanilla extract
3/4 cup thick jam, such as lingonberry, apricot, orange marmalade, and blackberry
Special equipment:A 2" cookie cutter; 3 standard 12-cup muffin tins