Nut Crescent Cookies

Ingredients

• 2 cups (10 ounces) all-purpose flour
• 2 cups (8 ounces) pecans or walnuts, chopped fine
• ½ teaspoon salt
• 16 tablespoons unsalted butter, softened
• ⅓ cup (2½ ounces) superfine sugar
• 1½ teaspoons vanilla extract
• 1½ cups (6 ounces) confectioners’ sugar

Instructions

1. 1Combine the flour, one cup of the chopped nuts, and the salt in a medium bowl.
2. 2Pulse the remaining cup of nuts in a food processor for 10 to 15 seconds until they resemble coarse cornmeal. Mix these ground nuts into the flour mixture.
3. 3Beat the softened butter and superfine sugar in a stand mixer on medium-low speed for about two minutes until light and fluffy. Mix in the vanilla extract and scrape down the sides of the bowl.
4. 4Pour in the dry ingredients and mix on low speed for about 15 seconds until the dough just starts to form.
5. 5Scrape the bowl again and beat for another 6 to 9 seconds until the dough comes together completely. Avoid overmixing the dough.
6. 6Scoop out one tablespoon of dough and roll it into a ball. Roll the ball between your hands to form a three-inch rope.
7. 7Arrange the dough ropes on lined baking sheets and gently bend the ends inward to create a crescent shape.
8. 8Bake for 17 to 19 minutes until the tops turn pale golden and the bottoms lightly brown. Rotate the baking sheets halfway through the cooking time.
9. 9Rest the baked cookies on the baking sheets for two minutes before moving them to a wire rack to cool completely. Pour the confectioners' sugar into a shallow dish.
10. 10Toss three or four cooled cookies at a time in the sugar to coat them completely. Shake off any excess sugar.
11. 11Roll the cookies in the confectioners' sugar a second time right before serving to build a thick, even coating.

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