Line 3 cookie sheets with parchment paper and set a side.

In a medium bowl sift the flour and sugar, set aside.

In a bowl of a standing mixer, fitted with the paddle attachment, place the butter and mix for about 20 seconds.

Add the sugar and vanilla bean and mix for about 4-5 minutes, until a fluffy and airy mix in formed . Scrape the sides and bottom of the bowl.

Add the milk and vanilla extract and mix and mix until you have a cottage like mix. Scrap the sides and bottom of the bowl and mix on medium-high until you the milk and butter have combined to the most part.

Reduce mixer to low and gradually add the flour. Mix just until the dough comes together.

Scrap the bottom and sides of the bowl with a rubber spatula and bring the dough together.

Fill a pastry bag fitted with a large star tip and pipe 2"-long "S" shapes making sure there is about 1.5" apart between each cookie.

Place sheets in the refrigerator and allow to chill for minimum of 1 hour or over night.

When ready to bake, heat oven to 375F and bake of the second level (between lower and medium level) for 7-10 minutes or just until the sides of the cookies are golden.

Remove from the oven and allow to cool.