Ingredients

• 1-1/2  cups all-purpose flour
• 1/2  cup powdered sugar
• 1/4  cup cornstarch
• 1/4  teaspoon salt
• 1  vanilla bean, split in half lengthwise
• 1  cup cold butter, cubed
• 1/4  cup vanilla sugar (see page XX)

Directions

1. Preheat oven to 350 degrees F. In a food processor, combine flour, powdered sugar, cornstarch, and salt. Cover and process until combined.

2. Using the tip of a sharp knife, scrape pulp from vanilla bean. Add vanilla pulp to the flour mixture; add butter. Cover and process with several on/off pulses until mixture starts to cling, stopping once to scrape down side of bowl. Gather mixture into a ball.

3. Shape dough into 1 1/4-inch balls. Place 2 inches apart on an ungreased cookie sheet.

4. Bake in the preheated oven about 12 minutes or just until edges start to brown. Transfer cookies to a wire rack; cool for 5 minutes.

5. Place vanilla sugar in a small bowl. While still warm, roll cookies in vanilla sugar to coat. Cool completely on wire rack. Makes about 28 cookies.

Vanilla Sugar: Fill a clean and sterilized 1-quart jar with sugar. Using a sharp paring knife, slit vanilla bean lengthwise. Insert both halves into sugar, making sure all of the bean is covered with sugar. Secure lid and store in a cool dry place for 2 weeks before using. (Will keep indefinitely.)

To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.