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1
In the bowl of a standing electric mixer fitted with the paddle, mix the flour with the sugar and salt.
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2
Add the butter and mix at low speed until the butter is broken up into small pieces, about 2 minutes.
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3
Increase the speed to medium and mix until the flour and butter form small clumps, about 1 minute.
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4
Add the egg yolks and vanilla and mix at low speed until the dough comes together in a few large clumps.
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5
Pat the cookie dough into two 1/2-inch-thick disks, wrap them in plastic and refrigerate until chilled but not firm, about 30 minutes.
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6
Preheat the oven to 375.
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7
Line 2 large rimmed baking sheets with parchment paper.
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8
On a lightly floured surface, working with 1 disk at a time, roll out the dough 1/8 inch thick.
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9
Using 3- to 4-inch cookie cutters, cut the dough into shapes and transfer to the prepared baking sheets.
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10
Reroll the scraps and cut out more cookies.
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11
(Alternatively, cut the dough into 3- to 4-inch shapes and, using a smaller cutter, stamp out the center of half of the cookies.)
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12
Refrigerate the cutout cookies until chilled, about 30 minutes.
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13
Bake the cookies for about 13 minutes, until they are lightly golden around the edges; shift the baking sheets from top to bottom and front to back halfway through for even baking.
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14
Let the sugar cookies cool on the baking sheets for about 5 minutes, then, using a metal spatula, carefully transfer them to a rack to cool completely, about 20 minutes.
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15
For sandwich cookies, spread a thin layer of raspberry or apricot jam on the solid cookies and top with the corresponding cutout cookies to expose the jam.
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16
Otherwise, decorate as desired with the Royal Icing, sprinkles, sparkles and dragees.
