Roll pineapple jam into ¾ inch balls. You should get about 42 balls of pineapple jam. Set aside.

Prepare your choice of pineapple jam tart mold/cookie cutter. Line two baking trays with parchment paper.

Sift all-purpose flour, rice flour, and powdered sugar into a medium size bowl. Set aside.

In a large bowl, cream butter until light and fluffy. Add egg yolks and vanilla extract and continue to beat until combined.

Add flour mixture and mix with a spatula until crumbly. Gently knead to form a soft dough. Wrap in plastic and chill in the refrigerator for 15 minutes.

Place a portion of dough in between two large sheets of parchment paper. Roll out dough to about ¼ inch thick.

Dust mold/cookie cutter with flour and press onto dough. Push the wooden or plastic stamp to create an indentation. Lift mold/cookie cutter and release stamped dough onto work surface.

Place a ball of dough in the indentation. Decorate with tiny strips of dough and crimp perimeter of cookie with crimping tool if desired.

Baked in a 350˚F (180˚C) oven for 15 minutes or until the bottom of each mini tart/cookies is lightly brown.

Transfer to a wire rack to cool completely.