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In a stand mixer fitted with a paddle attachment, cream the butter, salt, and condense milk together until light and fluffy.
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Add the egg yolks while mixing. Scrape down sides of the bowl.
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Add 2 tsp vanilla extract.
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Pour in the flour mixture and mix until incorporated.
- Roll the dough into a log. Wrap in parchment paper or plastic, then chill it in the refrigerator for at least an hour. I’ve found the best way to keep the dough from flattening out on the bottom is to pop it into an empty cardboard paper towel roll.
- Use a sharp knife to cut dough into slices of even thickness.
- Place cookies on a parchment-lined baking sheet and bake at 350F for 10-12 minutes or until the edge is JUST turning golden brown.
