Vienna Crescents - cooking recipe

Ingredients

1 cup softened butter (2 sticks)
1 cup sugar
2 cups sifted flour
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 cup hazelnuts, Toasted and Finely Grated
confectioners' sugar, to cover

Preparation

Preheat oven to 300 degrees Farenheit.
Grind the nuts (A mouli grater works quickly and easily).
Work butter and sugar in a bowl until creamy.
Add flour, salt, vanilla and nuts; mix until well blended.
Using your hands, take ball of dough the size of a medium orange, and work it on the counter using both hands, rolling it until it looks like a rope, almost 1/2 inch thick. I have never chilled the dough, but you might chill it if you find it easier for handling it.
Cut into three-inch lengths.
Place on ungreased cookie sheet, either on foil or parchment paper, curving them into \"C\" shapes about one inch apart, and bake 18 to 20 minutes.
Cool crescents until cool enough to handle, and roll in confectioner's sugar, pressing gently so as not to break them, until completely covered.
Makes about 6 dozen cookies.
TOASTING HAZELNUTS: Preheat oven to 350 degrees. Place hazelnuts in single layer on cookie sheet and toast until the skins begin to split, about 10 minutes. Rub the warm nuts vigorously with a clean kitchen towel to remove the skins. Return nuts to the pan and toast until fragrant and golden brown, about 2 - 3 minutes more. (Remember to turn oven down for the cookies.).