VANILLA SUGAR COOKIES:

Pre-heat oven to 350 degrees. Prepare baking sheets by lining with parchment paper.

Measure out all your dry ingredients and put them in one large mixing bowl, set aside.

Split the vanilla bean with a sharp knife and scrape out all the seeds, set aside.

Cream the butter and sugar together for about five minutes or until light and whipped.

Add in the egg, vanilla extract and vanilla bean seeds. Mix until well incorporated.

With mixer on slow add in dry ingredients one spoonful at a time.

Once all the dry ingredients have been added bring mixer up to medium speed and mix until dough is formed.

When done divide and shape dough into three rounds, wrap in plastic wrap and put in the refrigerator for a minimum of 15 minutes.

When ready to make cookies remove your dough disks from the refrigerator. Place one disk between two pieces of parchment paper to roll out your dough*. Roll out to about an 1/8 of an inch, using cookie cutter* cut out shapes and transfer to parchment lined baking sheet.

Bake 4-6 minutes until done, when they begin to lightly brown on bottom. Watch each batch, since they are thin they can burn quickly.

Take out of the oven, let cool. Repeat with rest of dough.

VANILLA CURD BUTTERCREAM:

In a mixing bowl add butter, turn mixer on slow and slowly add confectioners sugar and milk alternating between the two.

Add the vanilla extract.

Mix on medium speed until nice and smooth, about 1-2 minutes.

Add jar of Dickinson's Vanilla Curd, continue to mix until well incorporated.

ASSEMBLY:

Lay out your sandwich cookie pairs. Using a piping bag (tip is optional, I used Wilton #12) filled with Vanilla Curd Buttercream, pipe one side of the sandwich cookies for each pair. Then take the other cookie and lay on top to form a sandwich. Press very gently to make the cookies stick but now so hard that filling oozes out.

Sprinkle with powered sugar to garnish (optional).