INGREDIENTS
For the Vanilla Bean Cookie:
1 cup
unsalted butter, at room temperature
1 cup
powdered sugar
1 tsp
vanilla extract (I used Rodelle)
1
vanilla bean, seeds removed, pod discarded (I used Rodelle)
2 1/4 cups
all purpose flour
For the Vanilla Bean Caramel Filling:
1/2 cup
heavy cream
2 tbsp
unsalted butter
1/4 tsp
salt
3/4 cup
granulated sugar
2 tbsp
light corn syrup
2 tbsp
water
1 tsp
vanilla bean paste (I used Rodelle)
sea salt (optional)