Vanilla Bean Shortbread Cookies with Vanilla Bean Glaze

0 Cream the softened butter, sugar and vanilla bean paste in a bowl until light and fluffy using a hand (or stand) mixer in a large bowl, about 2-3 minutes.
1 Add vanilla extract and milk to the butter-sugar mixture. Mix until smooth and well incorporated.
2 Sift together the flour and salt, then add to the wet ingredients, mixing until the batter just comes together.
10 Scoop the dough balls with a 1-tablespoon scooper onto a lined sheet pan. They can be close together, as they will chill on this and NOT bake on this pan.
3 Cover with plastic wrap and let chill in the refrigerator for at least an hour.
4 While the dough chills, make the glaze. Combine the powdered sugar, the rest of the caviar from the vanilla bean, the vanilla extract and milk in a smaller bowl and whisk until smooth. Set aside.
6 Once your dough has finished chilling, preheat the oven to 350°F. Line two rimmed sheet pans with parchment paper and set aside.
7 Place the chilled cookie dough balls onto the prepared baking sheet. Be sure to give these cookies a little space between themselves so they can spread as they bake. Use a fork to flatten the tops of the cookies and make criss-cross marks, as shown in the images above.
8 Bake the cookies for 16-19 minutes (or until slightly browned and crisp).
9 Let cool on a wire rack, then drizzle with the glaze and enjoy!