Combine flour, baking powder and salt in large bowl; set aside.
Beat butter and sugar with electric mixer until fluffy, about 3 minutes.Beat in egg yolks and vanilla.Gradually add flour mixture and combine.
Wrap dough in parchment paper and place in Hefty® Slider bag; refrigerate until chilled, about 1 hour.
Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
Roll out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper.Cut dough with 2 inch cookie cutters.Place dough on parchment-lined cookie sheets.
Bake 6 to 8 minutes or until cookies are lightly browned on edges.Slide parchment paper with cookies onto cooling rack; cool.
Decorate as desired. Store in airtight containers for up to 5 days.
Reynolds Kitchens Tips:
Here’s a video showing this handy kitchen tip.
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