2 c. flour
1 c. soft butter
1 c. ground almonds or hazel nuts
1/2 c. sifted confectioners sugar
1/8 tsp. salt
1 tsp. vanilla
1/4 tsp. almond extract

VANILLA SUGAR:

1 (1 inch) piece vanilla bean
2 c. sifted confectioner sugar

To make cookie dough: In a large bowl, combine flour, butter, nuts, sugar, salt, and extract. With hands, mix until thoroughly blended. Refrigerate covered, 1 hour.

Meanwhile, make vanilla sugar. In blender, combine vanilla bean and 1/4 cup sugar. Blend at high speed, covered, about 8 seconds. Combine with remaining sugar on a large sheet of foil. Preheat oven to 375 degrees.

Shape Cookies: Form dough into 1 inch balls, then with palms of hands, roll each into a 3 inch long roll. Place roll, 2 inches apart on ungreased cookie sheet. Curve each to make a crescent shape. Bake 10-12 minutes until set BUT NOT BROWN. Let stand 1 minute before removing from pans. With spatula, place hot cookies on vanilla sugar. Turn gently to coat both sides; cool. Just before serving, sprinkle with additional vanilla sugar.

Makes 4 dozen.