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1
Preheat the oven to 350 and position one rack in the upper third and one in the lower third.
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2
Line 2 large baking sheets with parchment paper.
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3
In the bowl of a standing electric mixer fitted with the paddle, beat the butter with 1/2 cup of the confectioners' sugar until pale white, about 5 minutes.
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4
Beat in the vanilla.
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5
Add the flour and salt and beat at low speed just until combined.
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6
On a lightly floured surface, roll level tablespoons of the dough into 3-inch ropes.
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7
Taper the ends slightly and form the ropes into crescents.
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8
Carefully transfer the crescents to the baking sheets, about 1/2 inch apart.
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9
Bake the crescents for 22 to 24 minutes, until the bottoms are golden and the tops are pale blond; shift the baking sheets from top to bottom and front to back halfway through for even baking.
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10
Transfer the baking sheets to racks and let the cookies cool for 10 minutes.
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11
Fill a small bowl with confectioners' sugar.
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12
While the cookies are still warm, coat them in the sugar and transfer to a clean sheet of parchment paper to cool slightly.
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13
Roll the cooled cookies in the sugar again and let cool completely.
