Preheat the oven to 375°F/190°C. Line baking sheet with parchment paper or silicone mat; set aside.

In a large bowl, sift together flour baking powder and salt; set aside.

In a large microwave-safe bowl, melt butter and shortening. Using an electric mixer, add sugar and blend ingredients well. Add eggs one at a time, beating well after each addition. Stir in vanilla bean paste.

Gradually add dry ingredients, stirring just until combined.

Roll dough into 3/4 inch balls, or about 2 teaspoons. The dough will be soft. If dough is too sticky, use floured hands. Place on prepared cookie sheet, about 2 inches apart.

Bake for 8-10 minutes, or just until tops begin to crack. Remove cookies to wire rack and cool completely before glazing.

To make the glaze, place sifted confectioners’ sugar in a small bowl and add 2 tablespoons of milk and vanilla bean paste.

Mix until all of the sugar is incorporated. Add additional milk as needed; glaze should be on the thick side. Dip tops of cookies in glaze and allow to dry.