Mix the softened butter and sugar together until creamy. Add the 2 egg yolks and mix until well blended. Add the flour in two batches blending well to form the dough. Wrap dough in plastic wrap and chill for at least 1 hour.
Using 1/3 of the dough at a time (and keeping the rest refrigerated) roll out the dough to 1/8 of an inch and cut with desired cookie cutters (I use 2 square cutters in a large and small size to make a bottom cookie and then a top with a window so you can see the maraschino filling).
Mix together extra egg yolks and water.
Transfer cookies to parchment lined cookie sheets and brush each one with the egg yolk and water wash.
Bake at 350 for approx. 6 to 8 minutes until lightly golden.
Remove to a rack to cool while making the maraschino filling.
Sift icing sugar into a bowl. Add the maraschino cherry juice and stir to make a glaze.
Use the glaze to sandwich two of the sable cookies together (if you cut out a smaller hole in the same shape of the cookie that goes on top before baking it will have a lovely pink window in the center).
Let glaze set and serve the cookies with tea, ice tea, coffee, or lemonade.
Store for up to 2 weeks in an airtight container in a cool area.