Courtesy of Chef Earl Darny

 Ingredients
6 ounces (1-1/2 sticks) unsalted butter
1/3 cup granulated sugar
1-1/2 cups all-purpose flour
1 cup fine corn meal
2 teaspoons baking soda
3/4 teaspoon salt
1/2 vanilla extract

Instructions

Preheat oven to 350 degrees.

Strip vanilla bean of the seeds, then put the seeds in the bowl of a mixer with the butter and sugar. (Save the pod for another use.) Cream the butter-sugar mixture until fluffy. Sift the dry ingredients together and beat into butter mixture a little at a time. Chill the dough until firm, then roll into a log 1 inch in diameter. If the dough is too soft to roll, place in the freezer for a few minutes until the dough firms up, then cut into 1/2 inch slices and place on a parchment-lined sheet pan with space around each cookie. Bake for 10 to 12 minutes. The cookies should be just slightly golden at the base with no color on the top. Let cool. Earl says, "This is one of my favorite cookies."

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