Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Mix in the egg yolk and vanilla extract until well combined.

In a separate bowl, whisk together the flour and ground almonds, then gradually add this mixture to the butter mixture until fully incorporated.

Wrap the dough in plastic wrap and chill it in the refrigerator for at least one hour.

Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut into shapes using cookie cutters, ensuring half have holes for jam filling.

Place half of the cookies on the baking sheet, add a dollop of jam on each cut-out cookie, then top with another cookie cutout.

Bake for 12-15 minutes or until golden brown around the edges. Allow to cool before dusting with powdered sugar.