In a larger mixing bowl or bowl of stand mixer, cream together the butter and sugar until light and fluffy, 2-3 minutes. Add in the egg yolks and vanilla and mix again, stopping to scrape down the sides of the bowl when necessary.

Add in the flour mixture and mix until combined. Divide the dough into two discs and wrap tightly in plastic wrap. Chill at least 4 hours up to overnight.

When ready to bake heat oven to 250 Deg F. Line baking sheets with parchment paper.

Set the dough out until soft enough to roll out.

Roll one disc at a time between sheets of wax paper or parchment paper to ¼ inch thick or a little less. Freeze for a few minutes to firm up the dough before cutting out shapes. Cut out with tree shaped cutters and cut out shapes in half of the trees such as a small circle cutter (or any shape you like for the center cut out).

If the shapes are too soft to lift off the wax or parchment paper, freeze again until firm then pop out the cut outs and place on the prepared baking sheets.

Bake the cookies for 9 minutes. No more.

Let cool for one minute on the baking sheet and then transfer to a wire rack to cool completely, repeat with remaining dough, rekneading the dough back together before re rolling and cutting.

Once all the cookies are baked set out the tops of the cookies, the ones with the cut outs and lightly dust with powdered sugar mixed with matcha.

Spread a little marmalade or jam over the bottom cookies then gently sandwich together.

Keep in an airtight container up to a few days at room temperature or up to three months in the freezer.