Preheat the oven to 350℉ and line two heavy duty baking sheets (ones that will not warp) with parchment paper. *see notes below
Sift the flour and salt together into a bowl.
In the bowl of a stand mixer, with the paddle attachment, beat butter and sugar together until fluffy, about 3-4 minutes on medium speed.
Once butter and sugar are light and fluffy, add egg yolks and extracts, mixing until combined.
Stir the flour mixture into the butter mixture, until all ingredients are combined, about 2-3 minutes.
Once the dough has come together, transfer dough into a piping bag fitted with star tip.
Holding the piping bag at a 45° angle, pipe 2 inch long cookies onto the sheet.
Cook for 10 minutes, rotating the sheet half way through, until the cookies are very lightly browned. Try to pipe an even amount of cookies on each pan. I was able to pipe about 50 cookies in total.
Allow the cookies to cool for about 2-3 minutes on the sheet, then transfer to a cooling rack to cool completely.
Once the cookies have cooled, flip half of the cookies over so that the flat side (the side that was touching the parchment) is now facing up. I used my cooled down cookie sheets to keep the cookies on a level surface.
Fill another piping bag, or rinse the bag you used for the cookies, and fill with raspberry jam. You can use the same tip, or a slightly smaller one for the jam. Gently pipe the jam onto the cookies, being careful not to overfill. There should be a thin line of jam in the middle of each cookie.
Next, top each jam filled cookie with the other set of baked cookies. You should now have about 25-30 cookie sandwiches. Allow the jam to set for about 10 minutes.
While the jam is setting, melt some chocolate in a double burned on the stove over simmering water, or in the microwave, using 20-30 second intervals.
Once the chocolate is melted and the jam is set, carefully dip each cookie into the chocolate, taking care not to dip your fingers. The chocolate will be hot! Immediately dip the cookies from the chocolate into the sprinkles and place back onto the cooling racks.
Notes
I have tried these cookies using the convection setting on my oven and found that they are distinctly more crispy which I really enjoyed. If your oven has this setting I recommend baking them that way instead.