Preparation
In a large bowl, beat butter and powdered sugar together until smooth and fluffy.
Add the egg yolk and vanilla extract, mixing until fully combined.
Gradually incorporate the flour and salt, stirring until a dough forms.
Cover the dough with plastic wrap and refrigerate for 15–20 minutes to firm up.
Divide the chilled dough into two equal portions and roll them into log shapes. Wrap tightly with plastic wrap.
Freeze the logs for at least 1 hour.
When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Spread turbinado sugar on a plate. Unwrap the dough logs and roll the edges in the sugar.
Slice the logs into rounds about ½ inch thick and place them on the prepared baking sheet.
Bake for 12–14 minutes until lightly golden. If baking in batches, keep the second batch in the fridge until ready to bake.
Allow the cookies to cool for 5 minutes before transferring to a plate or cooling rack.
Enjoy these buttery, crisp delights with tea, coffee, or simply on their own!
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