Ingredients

• 1 cup butter (room temperature + cubed)
• 3/4 cup sugar
• 2 teaspoons vanilla bean paste
• 1 egg
• 3 cups flour

Directions

Using an electric mixer, beat butter and sugar until light and fluffy, then add vanilla bean and egg. Mix until just incorporated. Stop mixer and scrape down the sides of the bowl with a spatula.

Gradually add flour (you may not need the full three cups), and mix until dough forms and pulls away from the bowl. Divide dough into two even discs and wrap in cling wrap, then refrigerate for at least two hours or overnight.

When ready to roll dough, pre-heat oven to 350°F and line baking trays with parchment paper or silicone baking mats.

Using a rolling pin, roll cookie dough between two pieces of parchment paper to 1/4-inch in thickness, and use cookie cutters to cut out cookie shapes.

Transfer cookies to a baking tray using a lightly floured spatula. Refrigerate for 10-15 minutes before baking.

Bake for approximately 15 minutes, or when edges begin to brown. The time will be dependent on size and thickness of cookies.

Allow to cool on tray until warm to touch, then transfer onto a wire cooling rack before decorating.