1/2 lb. unsalted butter, at room temperature
1/2 c. sugar
2 c. flour
1 1/4 c. ground unblanched almonds, or hazel nuts, or walnuts
1 tsp. vanilla extract
Pinch of salt
Flour (for sprinkling)
Confectioners sugar (for sprinkling)

In an electric mixer cream together the butter and sugar until light and fluffy. With the mixer set on it's lowest speed, beat in the flour 1/2 cup at a time, then beat in the almonds, vanilla and salt. Remove the dough from the mixer and shape it into a flat round cake. Wrap in foil and refrigerate for 1 hour. Set the oven at 350 degrees. Lightly butter two baking sheets. Pinch walnut size pieces of dough and place them on a lightly floured board. Roll each one into a strip about 2 1/2 inches long, 1 inch wide and 1/2 inch thick. Shape each into a crescent by pulling the ends into a semi-circle. Arrange the crescents on the baking sheets about 1/2 inch apart. Bake for 15 to 20 minutes or until lightly covered. Remove the sheets from the oven and leave the crescents to cool for 5 minutes, then transfer to a wire rack. Dust with confectioners sugar and leave to cool completely. Layer with waxed paper in an airtight container. Makes 3 dozen.