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Cream the softened butter and confectioners' sugar together until smooth and creamy
Mix in the egg yolk and vanilla bean seeds until fully combined
Gradually add the sifted flour and mix until a smooth dough forms
Divide the dough into two equal portions. Roll each into a 12-inch (30 cm) log, approximately 10 oz. (280 g) each. Wrap in plastic wrap and refrigerate for at least 2 hours or until firm
Preheat your oven to 350°F (180°C)
Sprinkle the granulated sugar onto a work surface and roll the chilled dough logs in it until fully coated
Using a sharp knife, slice the logs into ½-inch (1 cm) thick rounds. Arrange them on the prepared baking sheets, leaving some space between each
Bake for 12-15 minutes, or until the edges turn lightly golden
Transfer the cookies to a wire rack and let them cool completely