2/3 cup granulated sugar
1/2 vanilla bean
1 cup sifted flour
Butter as many cookie sheets as you have. Do not use black bakeware.
In a saucepan, beat eggs, sugar and vanilla bean, which has been split, scraped, and added to mixture — pod, seeds and all, just until blended well. Set saucepan over low heat. Beat and heat eggs, sugar and vanilla bean just until past lukewarm. The eggs will begin to thicken slightly. When they do, remove pan from heat and keep beating to cool the mixture somewhat.
With a large rubber spatula, fold in the flour until no lumps remain. Drop batter by teaspoonsful onto buttered baking sheets, using the back of the spoon to spread to about 1 1/2 inch diameter. Set cookie sheets aside at room temperature for 3 hours.
Heat oven to 275 degrees F. Bake cookies about 12 minutes, or until 1/8-inch circle around the edges browns. Cool on racks.
Makes 4 dozen.