Viennese Crescent Holiday Cookies
These cookies have been a Christmas family favorite for 20 years. Flaky and buttery, they are worth the effort. Almonds can be substituted for hazelnuts.

Preheat oven to 375 degrees F (190 degrees C).

In a large mixing bowl combine flour butter nuts 1/2 cup confectioners’ sugar salt and vanilla.

Hand mix until thoroughly blended.

Shape dough into a ball.

Cover and refrigerate for 1 hour.

Meanwhile place sugar in a bowl or small container.

With sharp chef’s knife split vanilla bean lengthwise.

Scrape out seeds and mix them into the sugar.

Cut pod into 2 inch pieces and mix into sugar.

Remove dough from refrigerator and form into 1 inch balls.

Roll each ball into a small roll 3 inches long.

Place rolls 2 inches apart on ungreased cookie sheet and bend each one to make a crescent shape.