HAZELNUT CRESCENT COOKIES

Steps:

• Very finely chop hazelnuts in a blender (make sure it is a very fine chop but not pulverized) set aside.
• Cream butter and sugar together until light and fluffy.
• Add the vanilla, mixing to combine.
• Gradually add the flour and hazelnuts to the wet ingredients, making sure all is thoroughly combined.
• Cover and chill in the refrigerator 2 hours or overnight.
• Preheat oven to 350°F.
• With hands, take about a tbsp of dough and roll into a rope shape.
• Twist on cookie sheet into a half moon to form a crescent shape.
• Bake for 10 minutes (do not brown).
• Let sit on cookie sheet for 5 minutes (cookies will be fragile).
• CAREFULLY roll in powdered sugar while still warm, then place on cooling rack to cool completely.
• Once completely cooled, roll in powdered sugar a second time.
• Store in tightly covered container.