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Vanilla snap cookies. Photo / Donna Hay Magazine

Makes 12

• 125g unsalted butter, softened
• ½ cup caster sugar
• 1 egg
• 2 tsp vanilla extract
• 1½ cups plain flour, sifted
• White sugar, for sprinkling

1. Place the butter and sugar in an electric mixer and beat for 8-10 minutes or until pale and creamy.

2. Add the egg and vanilla and beat for 2-3 minutes or until well combined.

3. Add the flour and beat until a smooth dough forms.

4. Roll the dough out between 2 sheets of non-stick baking paper to 4mm-thick and refrigerate for 30 minutes or until firm.

5. Preheat oven to 160°C. Use Christmas cookie cutters to cut shapes from the dough and place on lightly greased trays lined with non-stick baking paper.

6. Sprinkle with the sugar and bake for 12-15 minutes or until golden.

7. Cool on trays for 5 minutes before transferring to wire racks to cool completely.

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