Cream the butter and sugar until light and fluffy (5 minutes using an electric mixer set at medium speed).
Press the egg yolks through a wire strainer into the creamed mixture; add the kirsch and vanilla; mix well.
Gradually add the flour and salt, mixing well with a wooden spoon after each addition.
Chill the dough overnight.
Roll out one fifth of the chilled dough at one time (leaving the remainder refrigerated) between sheets of waxed paper to 1/8 inch thickness.
Carefully peel off the top paper.
Cut the cookies using scalloped or plain round cutters in three graduated sizes (2 1/2, 1 1/2, and 1 inch).
Place on an ungreased cookie sheet.
Bake in a 350° oven for 8 to 10 minutes, or until the edges are delicately browned.
Cool the cookies on racks.
To assemble, spread the bottoms of the middle-size cookies thinly with raspberry jelly and press onto the center of the large cookies; repeat with the small cookies to make three-tiered finished cookies.
Dust the tops with sifted confectioners' sugar.