Bouchon Bakery Shortbread

Preheat oven to 350 F. Line baking sheet with parchment paper.

Sift flour into large mixing bowl; stir in caster sugar. With sharp knife, slit the vanilla pod open lengthwise and scrap out seeds with tip of knife. Add seeds to bowl, along with butter.

With fingertips, rub butter into flour mixture. As mixture begins to come together, form into a dough with hands. (Or use stand mixer with paddle attachment on low speed to make the dough.)

Shape dough into ball and flatten slightly. Roll out on lightly floured surface to about ½-inch thickness. Cut dough into 15 oblongs. Place on prepared baking sheet.

Bake shortbread for 15 minutes; rotate baking sheet and continue baking for 10 minutes until golden brown. Remove from oven; dust with granulated sugar, using a tea strainer to coat evenly. Allow cookies to cool on baking sheet.