Start by creaming the butter and powdered sugar together. Use a spatula and mix until the mixture is light and fluffy, turning a lovely pale color.

Next, add the egg yolk and vanilla extract. Stir until everything is nicely blended.

Now it’s time to sift in the flour. Mix gently until you have a soft dough that comes together beautifully.

Wrap the dough in plastic wrap and pop it in the fridge for about 20 minutes to chill.

Once chilled, take the dough out and divide it into two equal pieces.

Roll each piece into a log shape about 4 inches long and 1 inch thick.

Wrap the log-shaped dough in plastic and freeze it for 45 minutes.

Preheat your oven to 356°F and line a baking sheet with parchment paper.

When the dough is ready, unwrap it and sprinkle some granulated sugar on a plate. Roll each log in the sugar until well coated.

Slice the logs into 3/8 inch thick pieces and arrange them on your prepared baking sheet.

Bake for 15 to 18 minutes, or until they turn a lovely golden color.

Once done, take them out but let the cookies sit on the baking sheet for 5 minutes. They’ll be soft right out of the oven but will crisp up as they cool.

After 5 minutes, transfer the cookies to a cooling rack to cool completely.

Store your cookies in an airtight jar, and enjoy them for up to 5 days.