• Step 1

  Make vanilla-flavored sugar:

• Step 2

  Scrape vanilla seeds out of 1 bean pod with the tip of a paring knife. Combine seeds with powdered sugar in container. Repeat with remaining bean pod and granulated sugar in separate container.

• Step 3

  Make dough:

• Step 4

  Mixing (electric mixer method): Cream butter, powdered sugar, salt and cinnamon on MED speed until combined and lightened, scraping bowl and paddle as needed.

• Step 5

  Add egg yolk and vanilla extract. Mix to combine.

• Step 6

  Stop mixer; add flour and nuts. Mix on LOW just until flour and nuts are combined.

• Step 7

  Transfer dough to a lightly floured surface; form into rectangle about 1/2-inch thick. Dough will be soft. Wrap with plastic wrap; refrigerate at least 3 hours or overnight.

• Step 8

  Mixing (food processor method):

• Step 9

  Add butter, powdered sugar, salt and cinnamon to processor bowl; process until combined and lightened, scraping bowl as needed.

• Step 10

  Add egg yolk and vanilla extract. Pulse to combine.

• Step 11

  Add flour and nuts; pulse just until a dough is formed.

• Step 12

  Transfer dough to a lightly floured surface; form into rectangle about 1/2-inch thick. Dough will be soft. Wrap with plastic wrap; refrigerate at least 3 hours or overnight.

• Step 13

  Make cookies:

• Step 14

  Preheat oven to 350 degrees. Divide dough into thirds. Transfer one third to lightly floured work surface; replace remainder in fridge until ready to work with. Cut working dough into approximately 1-inch squares; gather up a handful and knead this briefly on work surface to soften.

• Step 15

  Using lightly floured hands (dip in flour, then clap off excess), roll dough into a "rope" 12-14-inches long and 3/8-inch in diameter. Cut into 2 1/2-inch lengths.

• Step 16

  Blunt and taper segment ends into torpedo shape. Transfer to parchment paper-lined baking sheet; place about 1/2-inch apart. Form into crescent shapes.

• Step 17

  Bake on center rack of oven 9-10 min until edges begin to brown slightly. Let cool on baking sheet 1-2 min, then, while still warm, carefully toss in vanilla-flavored granulated sugar to coat entire surface. Transfer to different (cool, not warm) baking sheet; sprinkle with vanilla-flavored powdered sugar. Cool completely. Store in covered container at room temp.

• This very soft dough should be kept cool while working with it for as long as possible for ease of handling and successful results. Use only enough flour as needed to be able to roll and handle the dough without it sticking to the work surface. • For quicker cutting, use a 2 1/2-inch open circle cookie cutter; it will measure and cut the dough "rope" at the same time. • For perfectly consistent crescents, use the interior of cookie cutter for a guide. Place curved forms in location on pan inside open circle cutter; press dough lightly to insides of cutter to mirror curve. Lift away cutter, leaving perfectly shaped cookie in place on pan. Repeat with other cookies. • Replenish sugar as needed to keep vanilla sugar "on hand"...it's delicious in coffee or tea, dusting muffins or French toast, etc. Refresh pod as needed. Dried-up pods can be ground with spice grinder and added back to sugar container.

Note: When servings & ingredients are modified, nutrition & directions may vary.