In the bowl of a stand mixer with the paddle attachment, cream together the butter and cream cheese while slowly adding the sugar until light and fluffy, about 2-3 minutes.
Add the egg yolks and vanilla and mix well.
Slowly add the flour and salt and mix until combined.
Separate the dough into two disks on sheets of plastic wrap. Wrap tightly and chill for about 2 hours or up to 12.
Preheat the oven to 350° F.
Line baking sheets with parchment paper.
On lightly floured surface, roll dough to about 3/8 to 1/2-inch thickness.
Using cookie cutters, cut into shapes and place on baking sheet about 2 inches apart.
Bake for about 12-14 minutes or until set but not browned, or very slightly browned on bottom edges only.
Cool the cookies on the baking sheets for 5 minutes before removing and placing on a cooling rack. Allow to cool completely before frosting or decorating.