Yield: 2 dozen
Preheat oven: 325°
2 sticks unsalted butter
Pinch of salt
3/4 cup powdered sugar
2 egg yolks
2 1/4 cups flour
2 tsp ginger
1/2 tsp cinnamon
Preheat oven.
Prepare cookie sheets with parchment paper or silpats.
Using an electric mixer, cream together the butter and salt, and whip until creamy.
Slowly add the powdered sugar and beat until light and fluffy, about 2 minutes.
Add the yolks and mix to combine.
Add the flour, ginger and cinnamon until just barely combined (over mixing will make them tough).
Separate the dough and wrap it in plastic wrap. Refrigerate until the dough is firm and chilled enough to handle, about 1 hour.
Roll the dough out with powdered sugar so the dough doesn't toughen from additional flour.
Cut shapes with cookie cutters and place them on the covered cookie sheets. Bake for 2-12 minutes.
They should remain very pale and should NOT turn golden brown. If they start to color around the edges, remove from oven immediately. You are looking for them to be firm to the touch. They will continue to firm up as they cool. Leave them on the pan until just about cool..they will be less likely to break.