In the bowl of electric mixer, mix together the butter and sugar until they are combined.
Add egg yolks, lemon juice, lemon zest and flour. Mix on low speed until the dough starts to come together.
Place it onto a floured surface and pat into a flat disk.
Wrap it with plastic food wrap and chill for 1 hour in the refrigerator.
Preheat the oven to 350 F/ 170 C. On a floured surface, roll the dough 1/4-inch thick and cut out round shapes with cookie cutter around 1 &1/2 inch wide. Gather the scrap dough, roll, and repeat. You will have around 60 pieces.
Place all the cookies on a baking sheet (lined with parchment paper).
Take the smallest round cookie cutter 1/2 inch wide and cut out little windows. (around 30 cookies).
Bake the cookies for 10 -15 minutes (depending on the size of cookies), until the edges begin to lightly golden. Allow cooling to room temperature.
Spread raspberry jam to the bottom side of each cookie and cover with the top cookie (with the window).
Dust the top of the cookies with confectioner sugar.