Cookie 1 vanilla bean* 1 cup butter, softened 1/2 cup sugar 1/2 cup powdered sugar 1 egg 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon cream of tartar 1/4 teaspoon salt 1 cup walnuts, finely chopped sugar for coating Frosting 1 vanilla bean* 1/3 cup half and half 2 tablespoons butter, softened 2 cups powdered sugar

Heat oven to 375º. Slice 1 vanilla bean lengthwise with sharp knife and flat surface. Scrape seeds into large bowl; reserve bean pod shell. Add 1 cup butter to seeds in bowl; beat at medium speed until creamy. Add 1/2 cup sugar, 1/2 cup powdered sugar and egg; continue beating until well mixed. Reduce speed to low; add flour, baking soda, cream of tartar, and salt. Continue beating until well mixed. Stir in walnuts.

Place additional sugar into a small bowl. Shape dough into 1-inch balls; roll balls in sugar. Place 2 inches apart onto ungreased cookie sheets. Bake for 9-11 minutes or until cookies are lightly browned. Cool completely.

Meanwhile, slice vanilla bean for frosting lengthwise with sharp knife on flat surface. Open vanilla bean to expose seeds; place vanilla bean with seeds and reserved vanilla bean pod shell into 2-quart saucepan. Add half and half; cook over medium heat until mixture just starts to boil. Remove from heat; let mixture stand at room temperature until cool (30 minutes). Discard vanilla bean pods.

Combine half and half mixture, 2 tablespoons butter, and 2 cups powdered sugar in small bowl. Beat at low speed, adding additional half and half or sugar as necessary for desired frosting consistency. Frost cooked cookies. Makes 5 dozen.

*Substitute 1 tablespoon real vanilla extract. Eliminate step to cook vanilla bean in half and half. Combine half and half with butter and powdered sugar as directed.