In a bowl, cream the butter, icing sugar, vanilla and salt with an electric mixer. Add the egg yolk and mix until smooth. With a wooden spoon, stir in the flour.
On a work surface, form the dough into a log and cut into 24 equal pieces. Roll each piece into a ball and place in the cavities of a non-stick mini muffin tin. Press the balls down to evenly cover the bottom of each cavity. Refrigerate for 30 minutes.
With the rack in the middle position, preheat the oven to 350°F (180°C).
Bake the cookies for 10 minutes or until the edges are starting to brown. Let cool on a wire rack.
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