In a bowl, sift together the flour and baking powder until evenly mixed. Set aside.

In another bowl, beat the eggs and half of the sugar together until smooth and creamy. Add whipping cream and vanilla into the egg mixture and mix together. Set aside.

Using a KitchenAid Mixmaster, cream the room temperature butter and remaining sugar. Slowly add the egg and sugar mixture and mix until smooth.

Gradually add in the flour mixture to your batter. Mix until combined into a sticky dough.

Place your completed cookie dough the fridge overnight to firm up, otherwise its too soft to work with. If you don't have the time for overnight, prepare int the morning and bake in the evening.

When the dough is firmed up, place on a well floured surface as you roll it out flat, about 8mm thick or ⅓ of an inch thick. Using a round cookie cutter, cut out pieces of cookies. Keep the working amount of dough small, about 4-5 cookie rounds at a time. The dough will be very soft and will require a fair bit of flour to keep from sticking.

Prepare the cookie finishing dip. In a small bowl, place beaten egg yolks with whipping cream. Place 1 cup of sugar on a plate.

Pick up a cookie, using the pastry brush, coat the top of the cookie with egg wash. Flip the egg washed side of the cookie upside down into sugar plate, and place on a greased cookie sheet.

Bake in a pre-heated oven on 350°F/180°C can reduce to 325°F/160°C if oven is too hot and cookies look like they are burning. Bake for about 10 minutes, keep an eye on it. They will start to have a very light golden colour. Be careful not to overcook the cookies.

Remove the cookies from the oven. Using a flipper, scrape off each cookie and put on a cooling rack to cool.

When the cookies are cool, put any extras into a ziploc bag and put in the freezer. Can defrost in the oven for a freshly baked taste!