Vanilla Icebox Cookies

Since I used the pod of a vanilla bean to make these custards, I needed something to do with the seeds.  If I had to pinpoint two things that get me into trouble almost daily, it would be my tendency to multitask and to over-plan.  With that in mind, of course I made the dough for these cookies while I was making the custard.  You don't have to, you can actually just soak the pod in the milk for the custard while you are making these cookies.  Or you can just throw the pod away and make these cookies.  They are a lovely simple cookie with a light vanilla taste and, best of all, they are convenient.  Just make the dough, freeze it, and slice and bake when you need cookies up to a month later.

Makes 28 cookies

1 cup butter, room temperature
1 oz cream cheese, room temperature
3/4 cup sugar
1 egg
Seeds of 1 vanilla bean
1/2 teaspoon salt
3 cups flour
Sanding sugar, optional

1. In mixing bowl of an electric mixer, beat butter and cream cheese until fluffy.  Add sugar and beat well.  Beat in eggs, vanilla bean, and salt.  Scrap the sides of the bowl and make sure there isn't residue in the bottom.  Add flour and beat until combined.
2. On surface covered with plastic wrap, turn out dough.  Use your hands to compress dough into a log about 8 inches long and 2 inches in diameter.  Place log of dough in freezer until solid, at least 2 hours.
3. When ready to bake, cut frozen log into 1/4 inch slices.  Place slices on cookie sheet covered with parchment paper and sprinkle with sanding sugar, if using.  Bake cookies in a 350 degree oven for 12-15 minutes or until bottoms are golden brown and cookies are solid.  Allow cookies to cool before serving.  Cookies can be kept in an air-tight container for up to 3 days.