Vanilla Crescents...

14 tbsp. unsalted butter, softened
1/2 cup sugar
2 egg yolks
1 tbsp. vanilla
Pinch of salt
1 cup finely ground blanched almonds
2 2/3 cups sifted all-purpose flour
1 cup powdered sugar

Beat butter, sugar, yolks, vanilla and salt until fluffy. Add almonds and 1 2/3 cups of the flour. Blend on low speed just until combined. Stir in remaining flour by hand. Divide dough into 4 equal pieces; wrap in plastic. Refrigerate at least one hour or overnight.

Heat oven to 375 degrees. Lightly grease baking sheets. Roll 1/4 of dough into 12-inch rope. Cut into twelve 1-inch lengths. Shape each into 3-inch logs, tapering ends to points. Bend into crescents; place 1 inch apart on prepared sheets. Repeat with the rest of the dough.

Bake at 375 degrees for 12 to 15 minutes until very lightly golden. Set on racks until cool enough to handle but still very warm.

Place powdered sugar in medium-size bowl. Carefully roll warm cookies in sugar to coat. Set on racks; sift remaining sugar over cookies. Let cool.

Note: If desired, place powdered sugar in small container; add 1 vanilla bean. Tightly cover; let set for up to two weeks.