My mother Marilyn's handwritten recipe says to use almonds, but I like to make these cookies with ground hazelnuts or walnuts. If you want to dust the cookies with vanilla sugar, store the icing sugar in a container with vanilla bean seeds.
- 1/2 cup salted butter
- 1/2 cup ground almonds OR hazelnuts OR walnuts
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1/4 cup icing sugar (plus more for dusting)
- melted chocolate (optional)
- Combine all ingredients in a bowl and mix thoroughly with a big spoon.
- Note: for easier shaping, I wrap the dough in plastic and chill 1 hour. My mom's recipe doesn't specify this.
- Preheat oven to 325 degrees F.
- Shape cookie dough into 1" balls, then roll each ball with your hands into a crescent moon shape.
- Place on cookie sheet, one inch apart.
- Bake 20 minutes until golden.
- Remove from baking sheet with spatula.
- Carefully place on a sheet of aluminum foil and dust both sides with icing sugar.
- Cool completely.
- One end of the crescent can be dipped in melted chocolate.
- Store cookies in an airtight container.
- Dust again with icing sugar before serving if needed.
- Makes about 3 dozen cookies
