Viennese Crescents

• 1 cup unsalted butter
• 3/4 cup powdered sugar
• 2 tsp vanilla
• 1 cup ground walnuts for ground blanched almonds
• 2 cups all-purpose flour
• ========================
• 2/3 cup powdered sugar

1. Beat butter until light and creamy
2. Sift powdered sugar over the butter
3. Beat well, then add vanilla and nuts
4. Sift flour over the butter mixture.
5. Gradually stir in the flour, then knead until well blended.
6. Pull off generous 1 TBSP pieces of dough and shape into crescents. If the dough is too soft to handle, refrigerate until firmed up slightly.
7. Bake, one sheet at a time, in the upper third of the oven 13-16 min or until lightly tinged with brown and barely darker at the edges.
8. Transfer sheets to wire racks and let the cookies firm up slightly (about 2 min).
9. Transfer the cookies to wire racks to cool thoroughly.
10. ========================
11. Sift powdered sugar over cooled cookies, until evenly coated.
12. Store airtight for 2 weeks or freeze up to 1 month. If freezing, omit powdered sugar until thawed.

unsalted butter, powdered sugar, vanilla, ground walnuts, flour, powdered sugar

Taken from www.epicurious.com/recipes/member/views/viennese-crescents-50161596 (may not work)