Step 1

Preheat oven to 350 degrees.

Step 2

In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, sugar and salt until combined.

Step 3

Mix in egg yolks and vanilla.

Step 4

Add flour and mix until crumbly then add in 2 tsp milk, if needed add in another 1 - 2 tsp milk for a more pipe-able consistency - add as little as possible for less spreading though.

Step 5

Transfer to a 16-inch piping bag fitted with a very large open star tip (I like the Ateco 826 or 827 here, smaller tips won't work for piping this thick batter don't attempt it).

Step 6

Pipe dough into rounds onto two ungreased baking sheets (if you normally have issues with cookies spreading chill them for 30 minutes on baking sheet before baking).

Step 7

Bake one sheet at a time in preheated oven until golden brown on bottom, about 12 - 16 minutes.

Step 8

Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container.