Chocolate Sugar Cookies

COMBINE flour, cocoa powder, 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 plastic zipper bag refrigerate until chilled, about 1 hour.

PREHEAT oven to 350°F. Line cookie sheets with Reynolds^® 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.