Preheat your oven to 350 degrees F.

In a small bowl, combine and stir the jam and the Chambord, use 2 bowls and divide the Chambord if using both raspberry and blueberry jam.

In a medium bowl add the flour, baking powder, and salt, whisk to blend.

Using a hand mixer or stand mixer, in a large bowl cream the butter and sugar until light and fluffy

Add the egg yolks, lemon zest, lemon juice, and vanilla continuing to mix until well blended.

Add 1/2 the flour mixture and beat until smooth, add the remainder of the flour mixture and beat just until the dough forms moist clumps.

Form the dough into a ball.

Pinch off the dough and form 1 inch balls, placing them on a lightly greased baking sheet 1-1 1/2 inches apart.

Flour your index finger and create a depression in the center of each ball. Using the back of a floured 1/2 tsp measuring spoon works great too.

Fill each indentation with about 1 tsp. of the jam mixture.

Bake until golden brown, approximately 20 minutes.

Allow the cookies to cool for 5-10 minutes on the baking sheet before transferring them to a wire rack to cool completely.