Vanilla Bean Sugar Cookies

Makes 1 dozen 2-inch cookies

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup canola oil
1/2 cup granulated sugar, plus additional for sugaring tops (I used vanilla sugar for the tops)
1/2 cup powdered sugar
1 large egg
Seeds of 1 vanilla bean
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Preheat the oven to 350 degrees. Line baking sheet with parchment paper, or foil, or grease generously with butter or cooking spray.

Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute. Add the vegetable oil. It may not fully incorporate with the butter, but that is fine. Add the granulated sugar, powdered sugar, egg and vanilla, beating on medium speed until each ingredient is completely incorporated.

Stir in the flour, baking soda and salt all at once using a wooden spoon or the mixer set on low. The dough will be soft.

For large cookies, dollop 2 tablespoons of cookie dough onto the cookie sheet about 2 inches apart. For smaller cookies use 1 tablespoon for each cookie. Press the dough evenly with your fingers or palm to 1/4-inch thickness. Generously sprinkle vanilla sugar on top of the cookie dough.

Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely. The cookies will keep for up to 3 days if stored in an airtight container.
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