Step 1

Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.

Step 2

In a large bowl, beat the sugars with the vanilla bean seeds until well combined. If not using vanilla bean seeds, skip to the next step.

Step 3

Cream butter and sugars until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl. Add the egg and milk and, if using, vanilla extract. Beat until well incorporated, 30 seconds to one minute.

Step 4

Add the dry ingredients and mix on low speed until combined.

Step 5

Fill a pastry bag fitted with a large round tip with the cookie batter/dough. Pipe small (1 inch) disks/kisses onto the parchment, spaced 2 inches apart. Don't worry about the point when you pipe them. They will spread slightly and the point will disappear.

Step 6

Bake for approximately 13-16 minutes, or until golden brown, especially around the edges and the bottom.

Step 7

Allow to cool before serving. Store in a glass container or jar to keep them from losing their crispness.