- 1 cup (1/2 lb.) butter, at room temperature
- 1 2/3 cups powdered sugar
- 2 teaspoons vanilla
- 1 2/3 cups all-purpose flour
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 3/4 cup ground toasted hazelnuts (see notes)
- calories 32
- caloriesfromfat 56 %
- protein 0.3 g
- fat 2 g
- satfat 1 g
- carbohydrate 3.4 g
- fiber 0.1 g
- sodium 18 mg
- cholesterol 4.3 mg
How to Make It
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.
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.
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. Let cool on sheets for 5 minutes.
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.
Note: Nutritional analysis is per cookie.