In a large mixing bowl, combine ½ cup of softened salted butter and ½ cup of sifted powdered sugar. Cream until pale and fluffy, about 3-4 minutes. Then, add 1 egg yolk and ½ teaspoon of vanilla extract, blending until smooth.

Sift 1 cup plus 2 tablespoons of flour into the mixture and gently fold using a spatula until a soft, cohesive dough forms, about 2-3 minutes.

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

Divide the dough into two equal pieces and roll each into a log about 4 inches long and 1 inch in diameter.

Wrap each log in plastic wrap and freeze for 45 minutes.

Preheat the oven to 356°F (180°C).

Unwrap the logs and roll in ¼ cup of granulated sugar, then slice into ⅜ inch thick cookies. Place on baking sheets lined with parchment paper.

Bake for 15-18 minutes or until the edges are golden brown.

Remove from the oven and let cool for about 5 minutes on the sheet before transferring to a wire rack.