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Vanilla Bean Butter Cookies

Ready In: 155 Minutes

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Serves 4

In a large bowl, with an electric mixer on low speed, cream the butter and sugar together. Beat in the egg yolk. Place a spoonful of the butter mixture in a cup. Split the vanilla bean lengthwise, open it to expose the tiny seeds and, with a small spoon or blunt knife, scoop them out (clumped together they'll be about the size of a garden pea) and transfer to the spoonful of butter mixture; mix well. Add the vanilla bean mixture to the butter mixture and blend well.
In a small bowl, whisk together the flour and salt, and add to the butter mixture on low speed; combine well. Shape the dough into a log 9 inches long. Wrap in waxed paper or plastic wrap and twist the ends closed. Chill until firm, about 2 hours or overnight.
Preheat the oven to 350°F. Cut the chilled dough into 1/4-inch-thick slices and place 1 inch apart on ungreased baking sheets. Bake in the center of the oven for about 12 to 15 minutes, or until the cookies are very light golden brown at the edges. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Store in an airtight container. Well-wrapped cookies may be frozen.