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1
Cut the butter into pieces and put it in the bowl of a standing mixer fitted with the paddle.
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2
Beat at medium-high speed until fluffy.
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3
In a separate bowl, whisk the egg yolks and sugar until pale and thick.
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4
Add to the butter and beat until combined.
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5
Whisk the flour, baking powder, and salt together.
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6
Add to the wet ingredients and beat on low just to combine.
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7
Dont overmix.
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8
Dump the dough onto a lightly floured work surface and divide in half.
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9
Shape each half into a brick and wrap in plastic.
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10
Refrigerate one package for at least 1 hour and freeze the other for up to 3 months.
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11
Remove the dough from the refrigerator and roll it on a lightly floured work surface to 1/4 inch thick.
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12
Transfer to a baking sheet and refrigerate for 30 minutes.
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13
Use a 2-inch cutter to cut the cookies, and place them on a Silpat- or parchment-lined baking sheet.
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14
Refrigerate for another 30 minutes.
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15
Meanwhile, heat the oven to 375F or 350F on convection.
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16
Bake the cookies until they are just beginning to color, 8 to 10 minutes.
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17
For the best-looking cookies, cut them again with the 2-inch cutter while they are still hot.
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18
Let cool.
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19
These are best served the day theyre made.
