INGREDIENTS:
• 1 pound butter
• 1/2 cup sugar
• 1/2 pound ground almonds
• 4 cups flour, sifted (sift before measuring (you don't want to use too much flour)
• 3/4 pound powdered sugar seasoned with crushed vanilla bean (I cut a vanilla bean down its length and let it sit in the powdered sugar for a few days or longer if I have time.)
METHOD:
Cream butter and sugar, add flour and almonds. Chill dough for an hour. Two options for shaping cookies: 1) pat out dough into 1/4 inch thickness, use a crescent shape cookie cutter to cut out the shape; or 2) break off a piece of the dough, roll it into a small log and then shape into a crescent. It shouldn't be too "pointy" or the ends will break off.
Bake in slow oven (300-325 degrees) for a short time (approximately 10 minutes) until lightly browned on the bottom.
Dip hot cookies in vanilla-seasoned powdered sugar.
