Hazelnut-Vanilla Shortbread

Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment, leaving a 2-inch overhang on 2 sides.

Cream butter, vanilla seeds, and sugar with a mixer until fluffy. Reduce speed to low; add flour, hazelnuts, and salt. Press into pan; freeze until firm, about 30 minutes. Score shortbread into 18 pieces; bake until gold, 55 to 60 minutes. Let cool for 15 minutes; unmold using overhang. Let cool on a wire rack. Cut into pieces. Shortbread will keep, covered, for up to 3 days.