PICTURE OF VANILLA BEAN RECIPES

Steps:

• In the bowl of a stand mixer fitted with a paddle attachment, beat butter on medium until creamy, about 1 minute. Add granulated and powdered sugars, the salt and vanilla bean seeds or paste (if using); beat on medium until creamy and combined, 2 to 3 minutes. Add egg yolks and vanilla extract (if using); mix on low. Add flour; mix on low until combined.
• Transfer dough to a lightly floured surface. Shape dough into a 12- to 13-inch log, then place it on a piece of plastic wrap a few inches longer than the log. Sprinkle turbinado sugar over log, covering it completely. Gently press sugar into dough with your hands, then wrap log tightly. Refrigerate until firm, about 2 hours or overnight.
• Position an oven rack in the middle of the oven and preheat to 350°. Line three cookie sheets with parchment paper.
• Unwrap chilled log and cut into slices just under 1/2 inch thick. Place slices 2 inches apart on prepared cookie sheets. Bake one pan at a time, rotating pan halfway through baking, until the edges are very light golden brown but the centers are still pale, 14 to 16 minutes. Let cookies cool completely on cookie sheets set on wire racks. Store in an airtight container at room temperature up to 3 days.

Steps:

• Preheat oven to 350°.
• Line bottom and sides of a 13 x 9–inch baking pan with foil; coat foil with cooking spray, and set aside.
• Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a large bowl; stir with a whisk.
• Place butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until light and fluffy. Add oil; beat with a mixer at medium speed 3 minutes or until well blended. Gradually add sugar, beating well. Scrape seeds from vanilla bean, and add seeds to butter mixture; discard bean. Add flour mixture, beating at low speed just until blended. Spoon dough into prepared pan. Place a sheet of heavy-duty plastic wrap over dough; press to an even thickness. Discard plastic wrap. Bake at 350° for 30 minutes or until edges are lightly browned. Cool in pan 5 minutes on a wire rack; cut into 32 pieces. Carefully lift foil from pan; cool squares completely on a wire rack.