Step 1

Preheat oven to 350 degrees.

Step 2

In a large bowl cream together butter and sugar.

Step 3

Mix in salt, vanilla (and/or almond extract) and egg yolks until blended.

Step 4

Add flour 1 cup at a time, mixing after each, until just combined.

Step 5

Divide dough in half and shape each half into a ball.

Step 6

Place on top of a sheet of parchment paper or a nonstick baking mat and roll out to 1/4 inch thickness (slightly thinner for more cookies, slightly thicker for bakery-style cookies though this will yield fewer cookies).

Step 7

Chill rolled dough for 15 minutes.

Step 8

Cut into shapes with cookie cutters and place at least 1 inch apart on a baking sheet.

Step 9

Bake in preheated oven for 8-9 minutes (for 1/4 inch thick cookies. for thicker cookies they'll need an extra minute or so, for thinner cookies take them out by 8 minutes.) and allow to cool on baking sheet for at least 5 minutes before transferring to a cooling rack to cool completely.

Step 10

While the cookies are cooling, prepare the icing. In a large bowl cream together cream cheese and butter until smooth.

Step 11

Add extract and salt and mix til smooth.

Step 12

Add 1 cup powdered sugar, followed by 1 tablespoon milk, mix until incorporated, and repeat (1 cup powdered sugar + 1 tablespoon milk) until all of the powdered sugar is incorporated. Mix on high speed until light and fluffy, add additional milk 1 tablespoon at a time as needed to get a light and airy frosting. Add a couple drops of food coloring if desired.

Step 13

Spread on cooled cookies and add sprinkles if desired. Store at room temperature or chilled in airtight container up to 1 week.