2/3 cup sugar
¼ vanilla bean, halved lengthwise, soft insides scraped out
1/8 teaspoon salt
2 cups plus 2 tablespoons all-purpose flour
¼ cup cookie butter
- Cream the butter and sugar in a mixer fitted with a paddle attachment until fluffy. Add the vanilla scrapings and salt and mix until incorporated.
- Portion the dough into golf-ball-sized dough balls, flatten slightly then, using your thumb, press the top of each cookie center to make a shallow well. Cover and chill or freeze for several hours or overnight.
- Heat the oven to 350 degrees F. Line several sheet pans with parchment paper.
- Fill the wells with cookie butter. Bake until very lightly browned around the edges, 25 to 30 minutes. Let cool slightly on the pans then transfer to wire rack to cool completely. Store in an airtight container.