- 2 cups room-temperature butter
- 8 ounces room-temperature cream cheese
- 2 cups granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 4 3/4 cups all-purpose flour
- 1/2 teaspoon salt
Place butter and cream cheese into a large bowl or the bowl of a stand mixer. Beat well with a mixer, 2 to 3 minutes. Add the sugar, egg yolks and vanilla and continue mixing for 2 to 3 minutes. Add the flour and salt and mix until just combined. Transfer the dough onto a large piece of plastic wrap, shape dough into a flat disc and wrap well. Chill dough in refrigerator for at least an hour, or overnight. To cut out cookies, remove dough from refrigerator and allow to stand at room temperature for 15 minutes. Line baking sheets with parchment or silicone baking mats. Use a rolling pin to roll dough out on a floured surface to 1/4-inch thickness. Dip cookie cutters in flour and cut out shapes. Place cutouts onto the prepared baking sheets, 1 1/2 inches apart. Bake at 350°F for approximately 10 minutes, or until cookies are firm to the touch but not browned. Allow them to cool completely before icing.