Mezzaluna Nut Cookies

• 1/3 cup skinned toasted hazelnuts
• 1/3 cup pecans
• 1/3 cup blanched almonds
• 2 cups unbleached all-purpose flour
• Pinch salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup confectioners sugar
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• Granulated sugar for coating

1. Process the nuts, flour, and salt in a food processor fitted with a steel blade until the nuts are finely ground.
2. Set aside.
3. Cream the butter and confectioners sugar in a mixer bowl.
4. Beat in the vanilla and almond extracts.
5. Stir in the nut mixture thoroughly.
6. Wrap the dough in plastic wrap and refrigerate at least 1 hour.
7. Preheat oven to 350F.
8. Line cookie sheets with parchment paper.
9. Break off 1-inch pieces of the dough and shape by hand into 1 1/2-inch crescents.
10. Place on the prepared cookie sheets.
11. Bake the cookies until very lightly browned, about 15 minutes.
12. Let the cookies cool a few minutes and then toss in a shallow bowl of granulated sugar to coat evenly.
13. Store the cookies in an airtight container.

hazelnuts, pecans, blanched almonds, flour, salt, unsalted butter, confectioners sugar, vanilla, almond, sugar

Taken from www.cookstr.com/recipes/mezzaluna-nut-cookies (may not work)