Cut-Out Sugar Cookies
Parchment Paper With Stay Flat Dispensing
Combine flour, baking powder and salt in a bowl; set aside.
In mixer bowl, beat butter and sugar until fluffy, 3 min. Beat in yolks and vanilla. Add flour mixture and combine. Wrap dough in plastic wrap, chill 1 hr.
Roll dough to 1/4 inch thick on a floured surface. Cut as desired. (Dough scraps can be re-rolled up to 2 times.)
Bake at 350 degrees F on Reynolds® Parchment Paper lined pan.
Cookies can be stored airtight for up to 5 days.