1 c. softened (not runny or whipped) unsalted butter
1 c. granulated sugar
2 c. hazelnuts, ground
2 c. all-purpose flour (do not use instant type)
1/4 tsp. salt
2 tsp. vanilla extract
Confectioners' sugar

Cream butter and granulated sugar, using electric mixer, if available. Add nuts, flour, salt and vanilla and work with the fingers as for pie crust. If mixture does not hold together, add about a tablespoon of ice water, as needed. Stir or mix with hands until dough holds together. using teaspoonfuls of dough, shape in little crescents. Place 2 inches apart on cookie sheets and bake in slow oven (300 degrees) 20 to 25 minutes, or until cookies are faintly brown outside and done inside; break one open to see. Remove from oven and dust heavily with confectioners' sugar. Set aside to cool to room temperature before storing Makes about 8 dozen.