• Preheat oven to 350 degrees.
• In a large bowl cream together butter and sugar.
• Mix in salt, vanilla (and/or almond extract) and egg yolks until blended.
• Add flour 1 cup at a time, mixing after each, until just combined.
• Divide dough in half and shape each half into a ball.
• 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).
• Chill rolled dough for 15 minutes.
• Cut into shapes with cookie cutters and place at least 1 inch apart on a baking sheet.
• 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.

Prepare the Frosting/Icing

• While the cookies are cooling, prepare the icing. In a large bowl cream together cream cheese and butter until smooth.
• Add extract and salt and mix til smooth.
• 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.
• Spread on cooled cookies and add sprinkles if desired. Store at room temperature or chilled in airtight container up to 1 week.