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1
Preheat the oven to 350 degrees F.
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2
Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle, on medium speed, scraping down the sides of the bowl as necessary. Cream the mixture until it is smooth and fluffy.
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3
Add the egg yolks 1 at a time, mixing in between each addition. Scrape down the sides of the bowl. Beat for 1 minute and add the vanilla.
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4
Combine the flour and the salt in a medium-size mixing bowl. Mix well. Add the flour mixture to the butter mixture and mix on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes. Scrape down the sides of the bowl and the paddle.
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5
If you decide to make cookies and then use the scraps to make the croutons, you would prepare the cookies like this: Lightly flour a flat surface. Using a rolling pin, roll out the dough to 1/4-inch thick. Cut the dough into the desired shapes. Line a baking sheet with parchment or waxed paper. Place the cookies on the baking sheet about 2 inches apart. Bake until lightly golden, about 20 minutes. Remove the cookies from the oven and let cool completely in the pan. Remove the cookies from the pan using a spatula.
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6
If you want to skip the cookies and go straight for the croutons, just pinch off small balls of dough and form them into cube crouton shapes, about the size of a sugar cube. Line a baking sheet with parchment or waxed paper. Bake until lightly golden. Since they are so small, it doesn't take long, only about 10 minutes. I do suggest watching them though, to make sure they don't get over cooked. Once they're done, remove them from the pan and let them cool.
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7
Use for topping over ice cream, pie, pudding -- whatever sparks your fancy!
