Peanut Wreaths

Make sure the butter is softened at room temperature; take it out ahead of time.

Sift the flour and powdered sugar through a sieve, add salt and vanilla, and knead by hand until uniform.

Add the egg and bring the dough together into a ball. It should be smooth and non-sticky; if it sticks, add a little flour, and if it doesn't come together into a ball, beat another egg and add it gradually.

Wrap the dough in plastic wrap and let it rest in the fridge for 30-60 minutes. The kneading will take about 5 minutes.

Roll out on parchment paper, cut out shapes, and transfer to a lined baking sheet or mat.

Brush with egg yolk (it is better not to coat all the cookies at once, as the yolk can dry out during the process and the peanuts won't 'glue' properly, so brush 1 piece – add peanuts, brush the next one, and so on).