Sift the flour
and salt into a large bowl. Stir in the granulated
and vanilla sugars. Cut in the butter until the
mixture resembles coarse crumbs.
Mix in the egg
and egg yolks and vanilla. Divide the dough in
half. Wrap in plastic wrap and refrigerate for 30
minutes.
Preheat the oven to 350°F/180°C/gas 4. Roll out the dough to a thickness of 1/8 inch (3
mm).
Use differently sized (1-, 1 1/2-, and 2-inch
(2.5-5-cm) star cutters to cut out the cookies.
Continue cutting out cookies until all the dough is
used.
Transfer the cookies to cookie sheets,
placing them 1 inch (2.5 cm) apart. Refrigerate
for 10 minutes.
Bake for 8-12 minutes, or until
just golden. Transfer to racks and let cool
completely.
Stick the differently sized cookies
together with the preserves-the largest at the
bottom, the smallest on top. Dust with the
confectioners' sugar.