Walnut Crescent Cookies

Instructions

1. Prepare the walnuts
   Toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning. Allow to cool completely, then finely chop them using a food processor or knife.
2. Make the dough
   In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. Beat in the vanilla extract and almond extract if using. Gradually add the flour and salt, mixing until just combined. Fold in the chopped walnuts until evenly distributed throughout the dough.
3. Chill the dough
   Gather the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to overnight. This helps the dough firm up, making it easier to shape and preventing the cookies from spreading too much during baking.
4. Shape the crescents
   Preheat oven to 325°F (165°C) and line baking sheets with parchment paper. Take about 1 tablespoon of dough and roll it into a small log about 2 inches long. Gently curve it to form a crescent shape. Place on the prepared baking sheet, spacing cookies about 1 inch apart.
5. Bake the cookies
   Bake in the preheated oven for 12-15 minutes, or until the cookies are set but not browned. The bottoms should be just slightly golden. Be careful not to overbake as these cookies should remain pale.
6. Apply first sugar coating
   While the cookies are still warm (but not hot), gently roll them in powdered sugar. Place them on a wire rack to cool completely. Be very gentle as the cookies are fragile when warm.
7. Apply final sugar coating
   Once the cookies have cooled completely, roll them in powdered sugar again for a more pronounced white coating. If desired, mix a little cinnamon into the powdered sugar for a subtle spiced flavor.