2 sticks butter, softened
3/4 cups sugar
3 egg yolks
1 vanilla bean, sliced in half and seeds scraped
1 tablespoon vanilla extract
2-1/2 cups flour
1 tsp baking powder
1/2 tsp salt
Combine flour, baking powder, and salt in bowl. Set aside.
Beat butter and sugar in mixing bowl until light and fluffy.
Add egg yolks one at a time; beating well after each addition.
Add in vanilla beans and extract.
Slowly add flour mixture.
Divide dough into 3 equal portions. Place each dough chunk on wax paper. Roll into a ball. Press into disc. Roll disc 1/4 inch thick. Put wax paper on pan and cover with plastic wrap. Refrigerate over night.
Preheat oven to 350. Line cookie pans with parchment paper.
Cut cookies as desired. Place on cookie sheets. Bake 8 minutes or until edge starts to brown. (Time will vary depending on size of cookies you are making.)
Gather scraps, roll, and cut more cookies. If the dough gets too soft put in back in the fridge for a few minutes.
Cool on wire rack. Decorate as desired.
3/4 cups sugar
3 egg yolks
1 vanilla bean, sliced in half and seeds scraped
1 tablespoon vanilla extract
2-1/2 cups flour
1 tsp baking powder
1/2 tsp salt
Combine flour, baking powder, and salt in bowl. Set aside.
Beat butter and sugar in mixing bowl until light and fluffy.
Add egg yolks one at a time; beating well after each addition.
Add in vanilla beans and extract.
Slowly add flour mixture.
Divide dough into 3 equal portions. Place each dough chunk on wax paper. Roll into a ball. Press into disc. Roll disc 1/4 inch thick. Put wax paper on pan and cover with plastic wrap. Refrigerate over night.
Preheat oven to 350. Line cookie pans with parchment paper.
Cut cookies as desired. Place on cookie sheets. Bake 8 minutes or until edge starts to brown. (Time will vary depending on size of cookies you are making.)
Gather scraps, roll, and cut more cookies. If the dough gets too soft put in back in the fridge for a few minutes.
Cool on wire rack. Decorate as desired.
