Shortbread Cookies~

Jennifer Hudon-Terrell/Sugar4
1 pound unsalted butter at room temperature
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 vanilla bean cut and scraped
Shift together
4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon fine grain sea salt
Jennifer makes the dough the day ahead because she likes it really chilled prior to rolling out but you can make it the same day and chill the dough for about an hour.
Preheat oven to 350º.
In a mixing bowl beat the butter until light and fluffy. Add the powdered sugar and beat again.  Make sure that you scrape down the sides of the mixing bowl.  Add the vanilla and the vanilla bean. Mix in flour mixture until everything comes together into a thick dough.
Wrap and put in fridge for an hour or overnight.  When the dough is chilled, use a rolling pin to roll the dough out 1/4-1/2-inch thick. Use cookie cutters to make your favorite shape.
Bake on parchment of a silpat for 10 minutes or until the edges are golden.  Decorate, if desired.