Vanilla Mitten Sugar Cookies

Line rimless baking sheets with parchment paper or grease; set aside.

In large bowl, beat butter with sugar until fluffy; set aside.

Slit vanilla bean lengthwise. Lay, cut side up, on board; scrape out seeds and mash into butter mixture until evenly distributed. Beat in egg.

In separate bowl, stir together flour, baking powder and salt ; add to butter mixture in 3 additions, stirring after each. Divide in half; flatten and wrap each in plastic wrap. Refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

On lightly floured surface, roll out each half of dough to 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) mitten-shaped cookie cutter, cut out shapes. Place, 1 inch (2.5 cm) apart, on prepared pans.

Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until light golden on bottoms and edges, about 10 minutes. Let cool on pans on racks for 1 minute. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month).

Variations
Christmas Trees and Snowmen:
Using same dough, cut and bake shapes as directed. Decorate with Cookie Glaze (tinted as desired). For trees, sprinkle with coarse sugar and dot with decorator candies. For snowmen, use ribbon licorice for scarf, nose and mouth and decorator candies for buttons and eyes.