Makes about 7 dozen cookies 1 cup (2 sticks) unsalted butter, softened to room temperature 2/3 cup granulated white sugar 2 large egg yolks 2 teaspoons milk, whole or 2 percent 2 teaspoons pure vanilla extract 1/2 teaspoon almond extract, optional (may also use other extracts or citrus zest to flavor) Food coloring, optional 2 1/4 cups all-purpose flour 1/4 teaspoon kosher or sea salt Preheat the oven to 350 degrees F and place a baking sheet in the refrigerator to chill. In a large bowl, use a stand mixer with paddle attachment or handheld mixer, on medium speed, to cream the butter and sugar until pale and fluffy, at least 4 to 5 minutes. Add the egg yolks, milk, and extracts and mix again for 2 minutes. Scrape down the sides and bottom of the bowl as needed, and beat again to combine. Add the flour and salt and …