1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
2. Prepare the decorations. Break the pretzel sticks into small pieces to create “stems.” Using a paring knife, cut small leaf shapes from the green gummy candy (they don’t have to be perfect!). Set both aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for about 2 minutes, until light and creamy. Add the egg yolks, salt, and vanilla and mix until combined. Add the flour and mix just until a soft dough forms. It may seem crumbly at first, but it will come together.
4. Scoop the dough into 1-tablespoon portions and roll into balls. Arrange on the prepared baking sheets, leaving about 1 inch between each cookie. Using your thumb or the back of a measuring spoon, gently press a shallow indentation into the center of each ball. Small cracks around the edges are perfectly fine.
5. Spoon about ½ teaspoon of strawberry jam into each indentation, filling it nearly level with the top. Avoid overfilling, as the jam will bubble slightly during baking.
6. Bake for 12 to 13 minutes, until the cookies are just set but not browned.
7. Immediately after removing the cookies from the oven, while the jam is still warm, gently press one pretzel “stem” and one gummy “leaf” into the center of each cookie, using the warm jam to help hold them in place.
8. Let the cookies cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.

Note: Store the cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. If you forgot to bring the egg yolks to room temperature, simply place the whole eggs in a bowl of warm-to-hot (not boiling) water for 5 to 10 minutes before separating.