2cups(454g)salted butter, softened to room temperature
1 (8-ounce)package(227g)cream cheese, softened to room temperature
2large egg yolks
4 ¾cups(675g)all-purpose flour
In a large mixing bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed.
Add the sugar, egg yolks and vanilla. Mix well, another 1-2 minutes.
Add the flour and salt. Mix until combined (don't overmix).
Spread the dough into a thick rectangle on a sheet of plastic wrap; cover. Refrigerate and chill the dough for two hours (or up to 12 hours).
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silpat liners.
Roll the dough out on a lightly floured counter (or dough rolling mat) to about 1/4-inch thick. If the dough is too firm straight out of the refrigerator, let it rest at room temperature for 10-15 minutes before rolling (and get in there with some elbow grease to roll it out!).
Use cookie cutters to cut into shapes and place 2-inches apart on the prepared baking sheets.
Bake for 10-12 minutes until set but not browned on the edges or bottom (otherwise they won't be soft and tender when they cool).
Remove the cookies to a cooling rack to cool completely. Frost as desired.