Hazelnut Half Moon Cookies

• 3/4 c. (1 1/2 sticks) sweet butter, softened
• 1/2 c. sugar
• 2 egg yolks
• 1 tsp. vanilla
• 1 1/2 c. all-purpose flour
• 1 c. ground hazelnuts (almonds can also be used or half and half)
• 10x powdered sugar

1. Beat butter and sugar with electric mixer until light and fluffy.
2. Beat in egg yolks and vanilla.
3. Stir in flour and nuts with wooden spoon.
4. Wrap in wax paper and refrigerate for 3 hours or overnight.
5. Roll out to approximately 1/2-inch.
6. Cut into cubes approximately 1-inch square.
7. Shape into small crescents by first making a ball in hands, then rolling into long shapes, placing on cookie sheet and turning ends into half moon form.
8. Bake at 350u0b0 for 12 minutes.
9. Transfer to wire rack.
10. Sprinkle with sugar just before serving.

sweet butter, sugar, egg yolks, vanilla, flour, ground hazelnuts, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272488 (may not work)