Vanilla Snap Cookies - unsalted butter

Method

• Place the butter, sugar and vanilla in a food processor and process until smooth.
• Add the flour, egg and extra egg yolk and process until a smooth dough forms.
• Turn the dough out onto a lightly floured surface and divide in half.
• Roll each piece out between sheets of non-stick baking paper until 5mm thick.
• Refrigerate for 10 minutes or until firm.
• Preheat oven to 160°C (325°F).
• Remove the top sheets of baking paper from the dough. Using a 6cm round cookie cutter, cut shapes from the dough, re-rolling as necessary.
• Place the rounds on lightly greased baking trays lined with non-stick baking paper and bake for 12-14 minutes or until golden.
• Allow to cool on trays for 10 minutes before transferring onto wire racks to cool.