In a medium bowl whisk together flour and salt.

Place butter and Redpath® Icing Sugar in the bowl of a stand mixer, beat until light and fluffy. With the motor running, add the egg yolks one at a time followed by the vanilla.

Slowly add the flour mixture to the butter mixture, beat for about 2 minutes or until it comes together into a dough.

Turn the dough out onto a work surface and divide in two. Place each segment of dough on a piece of plastic wrap, pat into a disk about ½ inch thick. Wrap and chill until firm; about 1 hour.

Preheat oven to 350°F (177°C) and line 2 baking sheets with parchment paper.

Place chilled dough on a lightly floured surface. Roll out dough, one at a time (rotate dough occasionally so it doesn't stick to your workstation), into a ¼ inch thick circle.

Using a 3-inch flower shaped cookie cutter cut dough into 12 flowers, rerolling once if needed. Transfer flowers to prepared baking sheet. Repeat with second dough, and refrigerate for 30 minutes.

Place chilled cookies in preheated oven and bake for 12-14 minutes, rotating pans once, or until the edges are just starting to brown. Remove from oven and let cool for 5 minutes. Transfer cookies to a cooling rack and let cool completely.

Place all fruit filling ingredients in a medium pot, and place over medium-high heat. Bring to a boil stirring occasionally, reduce heat to medium-low and simmer for 15 to 20 minutes, or until thickened. Remove from heat and let cool to room temperature, then place in fridge and cool completely.

Whisk together sugar, water and vanilla. Divide glaze into 4 separate bowls. Stir food colouring into each bowl until you've achieved your desired colour,

Using a pastry brush, spread each colour of glaze onto 3 cookies, until you’ve glazed 12 cookies in total.

Press one blueberry into the center of each glazed cookie. Let sit until glaze is dry; about 20 minutes.

Place remaining unglazed cookies bottom side up on a clean workstation. Spread 1 tbsp (15 ml) of the chilled fruit filling on each cookie. Top with glazed cookies to create a sandwich.

Store in an airtight container for up 2 days.