In a large bowl cream the butter with the sugar until light and fluffy. Add the beaten yolks, and vanilla and beat thoroughly.

Sift flour, baking powder and salt together. Gradually add the dry ingredients to the butter mixture, blending well after each addition.

Form the dough into a ball, wrap in waxed paper, and refrigerate overnight or place in freezer for about 30 minutes.

Line baking sheets with parchment paper or spray lightly with baking oil. Preheat oven to 350 degrees.

Place dough between 2 pieces of wax paper or on lightly floured board, and roll to a thickness of slightly less than 1/4 inch. Using a cutter, stencil, or inverted glass, cut cookies and transfer to baking sheets.

Brush cookies lightly with milk and then sprinkle with Rain’s Choice Vanilla Sugar or Cinnamon Spice Vanilla Sugar.

Bake for about 12 minutes or until cookies begin to brown. Place pans on cooling racks for about 5 minutes, then carefully remove cookies. Allow cookies to cool thoroughly before serving. Place cookies in an airtight tin or jar until ready to serve. This recipe makes between three and four dozen cookies, depending on cookie cutter size.