• Beat butter and sifted powdered sugar until smooth. Add vanilla extract and beat until combined.

  Slowly add in flour and salt. Mix until just combined but don’t overmix.
• Form the dough into a disc shape if doing cut out cookies or roll into a log form for slice and bake cookies.

  Wrap in plastic wrap and refrigerate for 30 minutes to an hour (to allow the butter to harden so cookies hold their shape).
• Preheat oven 325°F. Line 2 cookie sheets with parchment paper or a silicone baking mat.
• Once chilled, roll out the dough onto a lightly floured surface. Roll out to 1/4-1/2 inch thickness for cut out cookies. Use desired cookie cutters shapes to cut out the dough. Use a spatula to transfer cut out cookies to the prepared cookie sheet.

  Slice into rounds if doing slice and bake cookies.

  Place on a prepared cookie sheet and bake 12-15 minutes. Cook time will depend on thickness. Thicker cookies will require more time. Bake until the bottoms are just golden.

  Let cookies cool before glazing.

For the Glaze

• In a medium bowl or mixing bowl, add powdered sugar and milk or water. (For a thicker glaze use 1-2 tbsp of liquid).

  Cut the vanilla bean lengthwise using a knife. Hold open the pod then hold one side of the vanilla bean and scrape out the seeds. Place seeds in the bowl.

  Whisk glaze until smooth.
• Dip cookies in the glaze or drizzle over top of the cookies. Allow 1-2 hours for the glaze to harden.
• Store cookies in an airtight container on the counter for 4-5 days.