Use a sharp paring knife to cut the vanilla bean in half lengthwise. With the tip of the knife, carefully scrape out the seeds and et aside.

In a large bowl, beat the butter until creamy. Add the sugar and vanilla bean seeds and continue beating until light and fluffy. Next, add the egg and vanilla extract, mixing well.

In a separate bowl, whisk together the flour and salt; then gradually add to the butter mixture and beat until smooth. Divide the dough into four parts, shape into discs, and wrap in plastic wrap. Chill the dough for at least 1 hour or overnight.

When ready to bake the cookies, preheat the oven to 350 degrees. Line baking sheets with parchment paper.'

On a lightly floured surface, roll each disc to 1/4" thickness. Cut with 3" and 4" cookie cutters and place on the prepared cookie sheets.

Bake for 8 to 10 minutes or until the edges are lightly browned. Cool for 1 minute on the cookie sheets; then transfer to wire racks to cool completely.

To a small microwave-safe bowl, add 1/2 cup of the white chocolate morsels and 1 tablespoon shortening. Melt morsels according to package directions (about 45 seconds) stirring until smooth.

Spoon the white chocolate glaze over each cookie, allowing it to drip over the edges. Immediately sprinkle the tops with sparkling sugar.

Repeat procedure with remaining white morsels, shortening, and sugar until all cookies are decorated. Let dry completely before storing.