Rolled Sugar Cookies
COMBINE flour, baking powder and salt in large bowl set aside.
BEAT butter and sugar with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.
WRAP dough in parchment paper and place in plastic Hefty® Slider Bag refrigerate until chilled, about 1 hour.
PREHEAT oven to 350°F. Line cookie sheets with Reynolds Parchment Paper set aside.
ROLL out dough 1/8-inch thick between 2 sheets of parchment paper. CUT dough with 2 inch cookie cutters. PLACE dough on parchment-lined cookie sheets.
BAKE 6 to 8 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack cool.
DECORATE as desired. Store in airtight containers for up to 5 days.