Vanilla Snap Cookies

1. 1

   Place the butter, sugar and vanilla in a food processor and process until smooth.

2. 2

   Add the flour, egg and extra egg yolk and process until a smooth dough forms.

3. 3

   Turn the dough out onto a lightly floured surface and divide in half.

4. 4

   Roll each piece out between sheets of non-stick baking paper until 5mm thick.

5. 5

   Refrigerate for 10 minutes or until firm.

6. 6

   Preheat oven to 160u00b0C (325u00b0F).

7. 7

   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.

8. 8

   Place the rounds on lightly greased baking trays lined with non-stick baking paper and bake for 12-14 minutes or until golden.

9. 9

   Allow to cool on trays for 10 minutes before transferring onto wire racks to cool.

No additional tips available.