In the bowl of a stand mixer, add the butter, cane and confectioners sugar, sea salt and vanilla bean paste or vanilla beans. Mix on medium for about 2 minutes or until smooth (not fluffy), stopping to scrape bowl at least once. Add the bourbon and vanilla extract and mix again on medium for about 30 seconds, or until incorporated. Scrape down bowl. Add the flour all at once, pulse to start, then mix on medium for 30-40 seconds until the dough forms somewhat of a ball (clump) on the paddle and has pulled away from sides of the bowl. If the dough doesn't form a ball, you can sprinkle in some flour, one tablespoon at a time until a dough ball forms.

For Slice and Bake: On a floured work surface, dump out dough, knead it a few times until a mass forms and divide in half. Shape each clump into a log, 2" (5cm) thick, gently rolling and adding flour as needed so it wont stick to you or the work surface. If the log becomes hollow, condition the dough by pinching it closed and reroll into a log. If the hollow persists, you can rest the dough for 15 minutes in the fridge, knead it a few times and beat it with a pin (truly!) until flat enough to roll. Wrap each log in parchment paper or plastic wrap. Carefully place in refrigerator on a flat surface keeping it as straight as possible. for at least two hours or up to two days. For Cut Out Cookies: On a floured work surface, dump out the dough, knead it a few times until a mass forms and divide it in half. Shape the dough into 2, ½" disks, wrap snugly and refrigerate for two hours or up to two days.

To Freeze: At this point the dough (log or cookie dough) can be frozen for up to two months. Be sure to double wrap the logs and dough to prevent freezer burn.Thaw overnight in the fridge then proceed.

Optional But Recommended for the Logs: Remove the log(s) from the refrigerator, unwrap, and using a pastry brush, brush a thin layer of egg white all over the surface of the dough. Sprinkle the log with raw sugar, rolling it as needed to cover the surface area of the log.

Line a sheet pan with parchment paper. For the Log, using a serrated knife, firmly cut the cookies ½" (1 ¼cm) thick. Place on sheet pan with at least 1" (2 ½ cm) between cookies. For the Cut Outs, set at room temperature for about 30 minutes to make rolling easier. Flour your work surface, pin and dough. Roll the dough to ¼" (6mm) thick and cut the cookies, reflouring as needed to prevent sticking. If the dough starts cracking, gather what you've rolled, knead it a few times and beat it with the pin to condition it. Shape into a rough disc, reroll and cut. Gather the scraps and reroll and cut as needed. Space cookies at least 1" apart on the sheet pan. Place the cookies in the refrigerator for at least 20 minutes before baking (do not skip this step or the cookies will spread).

Preheat the oven while the cookies rest in the refrigerator For ½" cookies, preheat and bake the cookies at 350F (180C) for 25-27 minutes OR until they begin to turn golden.For ¼" cookies, preheat and bake at 325F (160C) for 23-26 minutes OR until they begin to turn golden. Transfer cookies to a cooling rack and cool completely. They'll become crisp as they cool.

Store in a covered container at room temperature for up to two weeks.