baking couture VANILLA SNAP BISCUITS

One of the traditions in our home at Christmas time is to bake these Donna Hay Vanilla Snap Biscuits. This year I will be taking them away with us. Do you have any traditions you try and complete each year?

185g (6oz) butter
1 cup caster (superfine) sugar
1 1/2 ts vanilla extract
2  1/2 cups (all purpose) plain flour
1 egg
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.