Vanilla Snap Cookies

• 185g (13 tablespoons) unsalted butter, chopped
• 1 cup (220g) caster (superfine) sugar
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups (375g) plain (all-purpose) flour
• 1 egg
• 1 egg yolk, extra

1. Place the butter, sugar and vanilla in a food processor and process until smooth.
2. Add the flour, egg and extra egg yolk and process until a smooth dough forms.
3. Turn the dough out onto a lightly floured surface and divide in half.
4. Roll each piece out between sheets of non-stick baking paper until 5mm thick.
5. Refrigerate for 10 minutes or until firm.
6. Preheat oven to 160u0b0C (325u0b0F).
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. Place the rounds on lightly greased baking trays lined with non-stick baking paper and bake for 12-14 minutes or until golden.
9. Allow to cool on trays for 10 minutes before transferring onto wire racks to cool.

unsalted butter, caster, vanilla, flour, egg, egg yolk

Taken from www.epicurious.com/recipes/food/views/vanilla-snap-biscuits-cookies-donna-hay (may not work)