Butter Cookies

yolks and vanilla. Mix until combined.
In a separate bowl whisk together the flour and salt.
Slowly add the flour mixture to the butter mixture. Mix on low until combined scraping down the sides of the bowl as needed.
Working 1 tablespoon at a time add milk until the mixture is sticky thick and well combined. Set aside.
This is a very thick batter so you will need a heavyduty piping bag or you can use the double bag method. To do that you will need two piping bags one fitted with a large star tip and one that has not been cut. Transfer the batter to the piping bag with no tip. Clip the tip of that bag and place it inside the second piping bag that is fitted with the star tip.
Pipe the batter into a circular pattern onto the lined baking sheet leaving about 1 inch in between each cookie.
Bake 1315 minutes or until golden brown.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack. Let the cookies cool completely before decorating.