Combine flour, baking powder and salt in large bowl; set aside.
Beat butter and sugar with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.
Wrap dough in parchment paper and place in Hefty(R) Slider bag; refrigerate until chilled, about 1 hour.
Preheat oven to 350 degrees F. Line cookie sheets with Reynolds(R) Parchment Paper; set aside.
Roll out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper. Cut dough with 2 inch cookie cutters. Place dough on parchment-lined cookie sheets.
Bake 6 to 8 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack; cool.
Decorate as desired. Store in airtight containers for up to 5 days.
