In a large bowl of an electric mixer, cream butter and sugar until fluffy and turns a pale yellow.

Add egg yolks and extracts and blend well.

Lower speed on mixer and slowly add flour mixed with salt. Beat until incorporated.

Wrap dough in plastic and chill for 30 minutes.

Preheat oven to 350 degrees.

Using a medium cookie scoop, scoop dough into balls and place on ungreased cookie sheets. They do not spread much but I like to keep them about 2” apart.

Bake for 10-12 minutes or until edges start to turn a light brown.

Remove from oven and let cool on cookie sheets for 5 minutes then remove to wire racks to cool completely.

When cookies are cooled sufficiently, place each one in one of the colored sugars and coat on all sides. I like to use a spoon to make it easier to coat. Remove to wire rack.

When you’ve finished all the cookies, store in an airtight container. These cookies will keep at room temperature for about a week and, if there happens to be some leftover (never in my house) you can freeze them for 2-3 months. Psst, you can also freeze the dough prior to baking. When ready to use, thaw in refrigerator then prepare as directed above.