In the bowl of a stand mixer, combine the butter, sugar, and salt. Using the paddle attachment, mix until smooth and creamy – about 3 minutes. You can also do this by hand if you don’t have a mixer!

Add the egg yolks and vanilla and stir to combine.

Add the flour and stir on low speed until all the flour has disappeared into the dough.

Remove the dough from the mixing bowl and place it on a sheet of parchment paper.

Using a rolling pin over the top sheet of parchment, roll the dough out to an even ¼” thickness.

Slide the sheet of parchment-lined cookie dough onto a tray and place it in the refrigerator.

Refrigerate for 30 minutes or up to 4 hours.

Preheat the oven to 350F. Line a baking sheet with parchment paper.

Remove the cookie dough from the fridge and peel off the top layer of parchment.

Using an egg-shaped cookie cutter, cut cookies.

Place the cookie dough eggs onto the baking sheet, spacing them evenly on the tray.

Bake for 15 minutes, until pale in the middle and light golden brown on the edges.

Let cool completely.

For the Frosting:

In the bowl of stand mixer, combine the butter and salt.

Beat the butter for 3 minutes, until very creamy.

Add ½ of the powdered sugar and mix on low speed until combined.

Add the remaining powdered sugar. Mix on low speed until combined.

Turn the mixer speed up to medium-high, and blend until the frosting is very light and fluffy – about 5 minutes.

Decorating:

Cut the SOUR PUNCH Straws into a variety of sizes – very small, small, and medium, and full length.

Using an offset spatula or butter knife, dollop a small amount of frosting into the center of one cookie. Spread it around to cover the top of the cookie.

Use the various SOUR PUNCH candies to decorate your cookies with squiggles, stripes, or polka dots.

Repeat with the remaining cookies.

Cookies will keep at room temperature, well covered, for up to one week.