Hazelnut Crescent Cookies

1. 1

   Very finely chop hazelnuts in a blender (make sure it is a very fine chop but not pulverized) set aside.

2. 2

   Cream butter and sugar together until light and fluffy.

3. 3

   Add the vanilla, mixing to combine.

4. 4

   Gradually add the flour and hazelnuts to the wet ingredients, making sure all is thoroughly combined.

5. 5

   Cover and chill in the refrigerator 2 hours or overnight.

6. 6

   Preheat oven to 350u00b0F.

7. 7

   With hands, take about a tbsp of dough and roll into a rope shape.

8. 8

   Twist on cookie sheet into a half moon to form a crescent shape.

9. 9

   Bake for 10 minutes (do not brown).

10. 10

    Let sit on cookie sheet for 5 minutes (cookies will be fragile).

11. 11

    CAREFULLY roll in powdered sugar while still warm, then place on cooling rack to cool completely.

12. 12

    Once completely cooled, roll in powdered sugar a second time.

13. 13

    Store in tightly covered container.

* Per serving · 4 servings · Values may vary.

No additional tips available.