Viennese Crescent Cookie

1 C (8 ounces) unsalted butter
3/4 C (3 ounces) powdered sugar
2 teaspoon vanilla
1 C (4 ounces) ground walnuts or blanced almonds
2 C (10 ounces) all-purpose flour

Preheat oven to 350 degrees F. Grease cookie sheets. Using an electric mixer, 
beat until light and creamy the butter. Sift powdered sugar over butter. Beat 
well. Add vanilla and nuts. Then sift in flour. Gradually stir in the flour, 
then knead until well blended.

Pull off generous 1-tablespoon pieces of dough and shape into crescents. If 
the dough is soft and hard to handle, refrigerate until firmed up slightly.
Bake, 1 sheet at a time, in the upper third of the over for 13 to 16 
minutes, or until the crescents are lightly tinged with brown and barely 
darker at the edges. Transfer sheets to wire racks and let the cookies firm 
up slightly, about 2 minutes. Then, transfer the cookies to wire racks to 
cool thoroughly. Sift powdered sugar over, until evenly coated.
Store, airtight, for 2 weeks, or freeze for up to 1 month. If freezing, omit 
powdered sugar until cookies have thawed.