In a mixing bowl, combine softened unsalted butter and granulated sugar. Beat on medium speed for about 3-4 minutes until light and fluffy.

Add egg yolks and vanilla extract to the creamed mixture. Mix on low speed for 1-2 minutes until smooth and creamy.

In a separate bowl, sift together all-purpose flour and salt. Gradually add to the butter mixture, stirring gently until just combined.

Divide the dough into two disks, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat oven to 350°F (175°C). Roll out chilled dough to about ¼ inch thick and cut into desired shapes.

Bake in the preheated oven for 12-15 minutes until edges are light golden brown. Cool on the sheet for 5 minutes before transferring to a wire rack.

Serve once fully cooled; optional garnishes include dusting with powdered sugar, adding lemon zest, or dipping in melted chocolate.