Stir in egg extracts and vanilla bean. Beat in egg milk and vanilla until well blended. Preheat oven to 350 degrees. In a small bowl stir flour and baking powder together. Divide dough into three pieces.
Gradually add to shortening mixture on low speed until blended. Whisk salt baking powder and 3 cups flour in a small bowl. Slowly incorporate dry ingredients until a dough forms. Beat shortening and sugar in large bowl with mixer on medium speed until smooth and creamy. Combine flour baking powder and salt in medium bowl.
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Cut dough with 2 to 3 inch floured cookie cutters. Cream butter and sugar together. In a small bowl stir together flour baking soda and baking powder. Bake 5 to 9 minutes or until edges begin to brown. Place 1 inch apart on ungreased baking sheets.
Place 1 inch apart on ungreased baking sheets. Cut dough with 2 to 3 inch floured cookie cutters. Place racks in lower and upper thirds of oven. Gradually add to shortening mixture on low speed until blended. Using an electric mixer on high speed beat butter and sugar until well combined butter does not need to be fluffy about 3 minutes.
Bake 5 to 9 minutes or until edges begin to brown. Stir in egg extracts and vanilla bean.
