Hazelnut Crescents

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.5 lb butter at room temperature
• 1.7 cups flour all-purpose
• 2.5 teaspoons ground cinnamon 
• 0.8 cup ground hazelnuts toasted (see notes)
• 1.7 cups powdered sugar 
• 2 teaspoons vanilla 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• hand mixer

Directions

1. In a bowl, with an electric mixer on medium speed, or in a food processor, beat or whirl butter, 1/3 cup powdered sugar, the vanilla, the flour, 1/2 teaspoon cinnamon, and the baking powder until smooth and well blended. Stir in hazelnuts.
2. Shape dough into 3/4-inch balls and, using your fingers, roll each into a 1 1/2-inch rope tapered to points at ends. On buttered or cooking parchment-lined 12- by 15-inch baking sheets, form each rope into a crescent.
3. Bake cookies in a 300 oven until pale golden, 20 to 25 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
4. Let cool on sheets for 5 minutes.
5. In a shallow bowl, mix remaining 1 1/3 cups powdered sugar with remaining 2 teaspoons cinnamon. Gently turn warm cookies in powdered sugar mixture, a few at a time, then set on racks to cool. When cool, coat cookies again with powdered sugar mixture.