Ingredients
Equipment
Method
Step-by-Step Instructions
- Cream the softened butter and powdered sugar until light and pale.
- Incorporate the egg yolk and vanilla extract until fully blended.
- Sift in the flour to form a soft dough, ensuring no lumps remain.
- Wrap the dough tightly in plastic wrap and refrigerate for about 20 minutes.
- Divide the dough into two portions, roll each into a log, and freeze for 45 minutes.
- Preheat the oven to 356°F (180°C) and roll the logs in granulated sugar.
- Slice the logs into ⅜ inch thick rounds and place on a lined baking sheet.
- Bake for 15-18 minutes until golden brown around the edges.
- Allow cookies to cool on the tray for about 5 minutes before transferring to a wire rack.
Nutrition
Notes
These cookies can be stored at room temperature in an airtight container for up to 5 days, or refrigerated for 1 week. They can also be frozen for 1 month for longer storage.