Instructions

1. 1
   Beat butter and sugar together with an electric hand mixer on low speed
2. 2
   Add egg yolks and vanilla extract to bowl and beat to combine
3. 3
   Add flour, beating on low until dough forms into small, pebble-like balls
4. 4
   Using your hands, press dough together to form a ball
5. 5
   Wrap dough with parchment paper or wax paper and place in the refrigerator until chilled, about 45 minutes
6. 6
   Lightly dust a clean work surface with flour. Remove dough from fridge and roll out into a sheet about 1/3-inch thick.
7. 7
   Cut dough into desired shapes using cookie or biscuit cutters. Place on a baking sheet lined with parchment paper. Re-roll and cut any remaining dough.
8. 8
   Place cut cookie sheets with cut cookies in fridge and chill for 1 hour.
9. 9
   Preheat oven to 350°
10. 10
    Transfer cookie sheets from fridge to oven and bake until cookies are firm but tender and not at all brown, about 30 minutes.
11. 11
    Let cool on baking sheet for 5 minutes. Use a spatula to transfer to a wire rack to finish cooling, about 30 minutes.