Cream the butter and powdered sugar using a spatula until it turns pale in color and light in texture.

Mix in the egg yolk and vanilla extract until combined.

Sift in the flour and mix to form a soft dough.

Wrap the dough in plastic wrap and refrigerate for 20 minutes.

Remove the dough from the refrigerator and divide it into 2 pieces.

Roll each piece into a log shape of approximately 4 inches in length and 1 inch in diameter.

Wrap the log shapes separately in plastic wrap and freeze for 45 minutes.

Preheat the oven to 356? F (180? C, 160? C fan).

Line a baking sheet with parchment paper or a baking silicone mat.

Remove the log-shaped dough from the freezer and unwrap.

Sprinkle ? cup of granulated sugar onto a tray or large plate and roll each log-shaped dough in the sugar, coating them evenly.

Cut each log into slices that are ? inch thick, and arrange them on the baking sheet.

Bake for 15 to 18 minutes until golden.

Remove from the oven and leave the cookies on the baking sheet for 5 minutes to cool.

Transfer the cookies to a cooling rack and store in an airtight jar for up to 5 days.