Preparation

• Make space in the refrigerator and prep the baking mats. Make room in your refrigerator for a baking sheet so the shaped cookies can chill for 20-30 minutes. Line two baking sheets with parchment paper or silicone baking mats and set aside.
• Cream butter, sugar, and salt. In the bowl of a stand mixer, cream butter on medium speed until smooth. With the mixer running on low, slowly add sugar and salt. Mix on medium speed until light and fluffy.
• Incorporate egg yolks, vanilla, and milk. While mixing, add egg yolks, vanilla, and milk. Continue to mix until well combined.
• Mix dry ingredients and add into mixture. In a medium bowl, whisk the flour and cake flour. Add the flour mixture to the mixer in two additions, and mix on low speed until combined and no traces of flour remain. If too thick, add more milk.
• Pipe the cookies. Transfer cookie batter to a piping bag and pipe cookies on the prepared sheets. Chill in the refrigerator for 20-30 minutes.
• Prepare the oven. Preheat oven to 350°F. Make sure the baking rack is in the middle.
• Bake. Bake for 10-15 minutes or until the edges are lightly golden brown. Let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.