COOKIE DOUGH:

2 c. unsifted all-purpose flour
1 c. butter or reg. butter, softened
1 c. ground unblanched almonds or hazelnuts
1/2 c. sifted confectioners' sugar
1/8 tsp. salt
1 tsp. vanilla extract
1/4 tsp. almond extract

VANILLA SUGAR:

2 c. sifted confectioners' sugar
1 vanilla bean

Make Cookie Dough: In large bowl, combine flour, butter, nuts, 1/2 cup sugar, salt and extracts. With hands, mix until thoroughly blended; shape into ball. Refrigerate, covered, 1 hour.

Meanwhile, make Vanilla Sugar: Place sugar in bowl or small container. With sharp, pointed knife, split vanilla bean lengthwise. Scrape out seeds; mix seeds into sugar. Cut pod into 2 inch pieces; mix into sugar.

Preheat oven to 375 degrees.

Shape cookies: Form dough into 1 inch balls. With palms of hands roll each ball into 3 inch long roll.

Place rolls, 2 inches apart, on ungreased cookie sheets; curve to make crescents. Bake 10 to 12 minutes or until set but not brown.

Let stand 1 minute; remove from cookie sheets. With spatula, place hot cookies on large sheet of foil. Sprinkle with vanilla sugar; turn gently to coat both sides. Cool. Store in airtight container.

Just before serving, coat with more vanilla sugar, if desired. Makes about 4 dozen.