1. Place butter and yogurt in the bowl of an electric stand mixer and cream until light. Add sugar and flour and mix until they are combined and a dough is formed.

2. Roll the dough into a ball and then cut into two equal pieces. Roll each of these into a ball, wrap in plastic, and store in the refrigerator overnight.

3. Remove dough balls from refrigerator 15-30 minutes before you want to make the cookies and preheat the oven to 3oo degrees F.

4. On a well-floured surface (I used all-purpose flour for this), roll each ball of dough into a circle. Spread the dough with a thin layer of jam. Using a pizza cutter or a sharp knife, cut the circle into 8-12 equal triangles/wedges (depending on how big you want the cookies to be).

5. Starting with the wide edge, roll each triangle up, and place the cookies, pointy edge tucked under, on a baking sheet lined with a silpat or parchment paper. If you like, you can "curve" the cookies into crescent shapes.

6. Bake for 30-40 minutes, until lightly browned. Remove to a wire rack and let cool.