Cream the butter and sugar, then beat in eggs and vanilla bean marinade. Add remaining sifted ingredients and blend. Knead until smooth. Let rest for 15 minutes. Roll out thin. Cut into 2 inch rounds. Bake at 300ºF until cookies spring back slightly puffed, but have no color.
Combine milk, sugar, cream, and vanilla. Bring to a boil. Add glucose and purée, and cook over medium heat, stirring constantly until 230ºF/110ºC. Add the butter and continue stirring until mixture is 239ºF/115ºC. Remove from heat, cool to room temperature and use as desired.
Pipe caramel onto a cookie a sandwich cookies together. Create tempered chocolate décor and cut to fit on top of cookies. Place a dot of tempered chocolate onto cookie and adhere chocolate décor.
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