Recipe is by Donna Hay (Modern Classics 2).
Vanilla Snap image by Drizzle and Dip
185g (6oz) butter
1 cup caster (superfine) sugar
1 & 1/2 ts vanilla extract
2 & 1/2 cups (all purpose) plain flour
1 egg yolk, extra
icing (confectioner's) sugar to serve
Preheat the oven to 180 degrees C (350F). Process the butter, sugar and vanilla in a food processor until smooth. Add the flour, egg and egg yolk and process again to form a smooth dough. Knead the dough lightly, wrap in plastic wrap and refrigerate for 30 minutes.
Roll out the dough between sheets of non-stick baking paper until 5mm (1/4 inch) thick.
Cut the dough into shapes using cookie cutters. Place on baking trays lined with non-stick baking paper. Bake for 10-12 minutes or until golden. Cool on wire racks. To serve, dust with icing sugar. Makes 45.
my recipe footnotes:
We don't using the baking paper when we roll, mainly because my 'helpers' like to see the dough squishing underneath as they are rolling - i just use a little flour on the pin...they do stick a little but it's not too bad.
We usually eat them 'undusted'...just as delicious.
We seem to have amassed quite a range of cookie cutters, but if you need a good supply source, these from Bisk-art are made in Australia.