Rich and buttery cut-out sugar cookies that hold their shape while baking.
In a bowl with a mixer, cream butter and sugar together until smooth or 2-3 minutes.
Mix in egg yolks and vanilla. Add flour and mix until well blended.
On a lightly floured board or cloth, using a lightly floured rolling pin, roll dough to about 1/8 - 1/4th inch thickness. With well-floured cookie cutters cut dough into shapes.
Carefully transfer cut out cookies to a baking sheet lined with parchment paper. Spacing them about 1-inch apart. Gather scraps, pat into a ball, and repeat the process of rolling and cutter.
Baking cookies in preheated 300℉ oven for about 15 minutes or until beginning to lightly brown around the edges.
Let cool for about 5 minutes on baking sheet then carefully transfer to cooling racks. Cool completely before icing.
In a large mixing bowl mix all icing ingredients together. If the icing appears to thick then by adding milk one teaspoon at a time until thick ribbons form.
Dip one cookie at a time, top side down into icing. Place on a cooling rack and carefully smooth tops of icing with a thin metal spatula. Add desired sprinkles. Allow icing to set until firm. It's best not to stack the cookies.
With just a few helpful hints they will be perfect for your the first time and every time you bake them.