Instructions:
- Beat softened butter and granulated sugar in a large bowl until the mixture is pale, light, and fluffy (about 3–4 minutes).
- Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients on low speed. Mix only until just combined. Do not overmix.
- Divide the dough in half, flatten each into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 60 minutes.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one chilled dough disc to about 1/4 inch (6mm) thickness. Use cookie cutters to cut out shapes.
- Place cutouts onto prepared baking sheets, about 1 inch apart. If desired, brush with egg wash and sprinkle with sanding sugar.
- Bake for 10–12 minutes, or until the edges are set and very lightly golden. The centres should remain pale.
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.