Gourmet's Vanilla Bean Cookies

I posted this in response to a request. The original version of this recipe came from Gourmet magazine. Plan ahead - the dough needs to chill at least 4 hours before slicing and baking. Save your empty vanilla bean pods after using in this recipe - if you stick the used pods into an airtight container of granulated sugar for at least a week, the sugar will become vanilla sugar for use in other recipes.

• Ready In: 5 hrs 10 mins
• Serves: 36

Ingredients

• 6  tablespoons unsalted butter, softened
• 2  tablespoons vegetable shortening, chilled
• 1  cup granulated sugar, divided,approximately
• 2  whole vanilla beans
• 1  large egg
• 1  teaspoon real vanilla extract
• 1 1⁄4 cups all-purpose flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt

Directions

1. Cream together the butter, chilled shortening, and 3/4 cup of the sugar until light and fluffy.
2. With a sharp knife halve vanilla beans lengthwise, then scrape the seeds directly into the butter mixture, mixing to combine.
3. Beat in egg and vanilla extract until combined well.
4. Sift together flour, baking powder, and salt; add to butter mixture and mix until just combined.
5. Set a large sheet of waxed paper on a flat surface.
6. Set dough onto the waxed paper and form dough into a 10x2" log.
7. Roll up dough log in wax paper, seal ends with rubber bands, and chill until firm, at least 4 hours and up to 3 days (stick wrapped log into a plastic ziptop baggie to keep from drying out).
8. Preheat oven to 375 degrees F.
9. Pour remaining 1/4 cup sugar onto a shallow platter.
10. Remove wax paper and roll dough log in sugar (not all sugar will stick).
11. Cut dough into rounds,1/4" thick.
12. Dip the cut sides of each cookie round into the remaining sugar on platter (add a little extra sugar if you need more).
13. Arrange cookies 1/2" apart on ungreased cookie sheets and bake one batch at a time in the middle of your oven 10-12 minutes, or until edges are a very pale golden brown.
14. Remove baked cookies to wire racks to cool.