. Prepare the Dough:

• In a large bowl, using a hand mixer, beat the softened butter and granulated sugar until light and fluffy.
• Add the egg yolks and vanilla extract, mixing until well combined.
• Gradually add the all-purpose flour and kosher salt, mixing on low speed until just combined.
• If the dough is too stiff, add whole milk, one tablespoon at a time, until the dough is pliable but still slightly sticky.

2. Shape the Cookies:

• Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
• Using a piping bag fitted with a star tip, pipe the dough onto the prepared baking sheet in your desired shapes (e.g., swirls or rosettes).
• If you don’t have a piping bag, scoop tablespoon-sized portions of dough and place them on the baking sheet, pressing down slightly to flatten.

3. Bake:

• Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
• Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.