Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
Slice the vanilla bean pod lengthwise and scrape out the seeds using the back of a knife.
In a large bowl, beat the softened unsalted butter and powdered sugar together until light and fluffy, about 3 minutes.
Add the vanilla bean seeds to the butter and sugar mixture and mix until evenly distributed.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Do not overmix.
Turn the dough out onto a lightly floured surface and knead gently to bring it together.
Roll the dough out to about 1/4 inch thickness.
Use a cookie cutter or knife to cut the dough into desired shapes and place them on the prepared baking sheet about 1 inch apart.
Bake in the preheated oven for 22 to 25 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.