• 1¼ cups (310mL) all-purpose flour
  • 6 Lindor Gingerbread Truffles
  • ⅛ tsp (½mL) salt
  • ½ cup (125mL) unsalted butter, at room temperature
  • ½ cup (125mL) granulated sugar
  • 1 large egg yolk
  • 1 tsp (4mL) vanilla extract