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1
Heat oven to 375F.
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2
Slice 1 vanilla bean lengthwise with sharp knife on flat surface.
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3
Scrape seeds into bowl; reserve bean pod shell.
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4
Add 1 cup butter to seeds in bowl; beat at medium speed until creamy.
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5
Add sugar, 1/2 cup powdered sugar and egg; continue beating until well mixed.
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6
Add flour, baking soda, cream of tartar and salt; beat at low speed until well mixed.
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7
Stir in walnuts.
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8
Place additional sugar into bowl.
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9
Shape dough into 1-inch balls; roll balls in sugar.
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10
Place 2 inches apart onto ungreased cookie sheets.
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11
Bake 9-11 minutes or until cookies are lightly browned.
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12
Cool completely.
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13
Slice 1 vanilla bean for frosting lengthwise with sharp knife on flat surface.
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14
Open vanilla bean to expose seeds; place vanilla bean with seeds and reserved vanilla bean pod shell into 2-quart saucepan.
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15
Add half & half; cook over medium heat until mixture just starts to boil.
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16
Remove from heat; let mixture stand at room temperature 30 minutes or until cool.
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17
Discard vanilla bean pods.
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18
Combine half & half mixture, 2 tablespoons butter and 2 cups powdered sugar in bowl.
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19
Beat at low speed, adding additional half & half if necessary for desired frosting consistency.
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20
Frost cooled cookies.
