Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine the high-quality salted butter and granulated sugar. Beat together on medium speed until light and fluffy, about 1 minute.

Incorporate the egg yolks and vanilla extract into the butter and sugar mixture, mixing until smooth.

Gradually add the all-purpose flour, mixing on low speed until the dough clumps together.

Lightly flour a clean surface and roll the dough out to 1/4 inch thickness, using flour as necessary to prevent sticking.

Cut out cookies using a medium round cookie cutter and transfer them to the prepared baking sheet.

Create a cross-hatch pattern on the tops using a fork and brush each cookie lightly with a beaten egg yolk.

Bake for 12-15 minutes until golden brown. The edges should be crisp and the centers slightly firm.

Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.