Viennese Crescents - cooking recipe

Ingredients

1/2 lb unsalted butter, softened
3/4 cup powdered sugar
2 teaspoons vanilla
1 cup almonds or 1 cup walnuts, blanched and ground
2 cups all-purpose flour
2/3 cup powdered sugar

Preparation

Preheat oven to 350.
Beat the butter on medium speed of mixer until lightened in color and creamy.
Sift 3/4 cup powdered sugar over the butter and beat until well combined.
Stir in vanilla and nuts.
Graduallly sift flour over the top while stirring.
Knead until well blended.
Pull off generous 1-tablespoon pieces of doug, roll with your hands into a short rope and shape into crescents.
NOTE: If the dough is soft and difficult to handle, refrigerate until slightly firm.
Space 1 1/4 inches apart on greased cookie sheets.
Bake 1 sheet at a time until the crescents are tinged with brown and slightly darker at the edges, 13 to 16 minutes, rotating the sheet halfway through baking for even browning.
Remove the sheet to a cooling rack and let stand until the cookies firm slightly.
Transfer the cookies to racks and cool completely. Sift 2/3 cup of powdered sugar over cookies (entire batch) until evenly coated.