Cardamom-Walnut Crescents

• 1/4 cup sugar
• 1 cup all-purpose flour
• 3/4 cup shelled walnuts
• 1/4 pound unsalted butter, chilled and cut in to 1/2-inch pieces
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon grated orange zest
• 18 teaspoon salt
• 13 cup sugar
• 1/4 vanilla bean

1. Heat oven to 325 degrees.
2. Combine all dough ingredients in a food processor.
3. Pulse until the dough resembles coarse meal.
4. Then process continuously until it begins to gather together.
5. Roll 2 teaspoons dough at a time into half moon shapes.
6. Arrange on an ungreased baking sheet, 1 inch apart.
7. Bake until firm to touch, about 18 to 20 minutes.
8. Meanwhile, combine the vanilla sugar ingredients in a food processor until the vanilla bean is pulverized.
9. When cookies are done, let them cool in the pan for 5 minutes before transferring to a rack.
10. Sift the vanilla sugar over them immediately.
11. Continue cooling for 15 minutes.
12. The cookies may be stored in an airtight container up to 5 days.

sugar, flour, walnuts, butter, vanilla, ground cardamom, orange zest, salt, sugar, vanilla bean

Taken from cooking.nytimes.com/recipes/1014116 (may not work)