(Yield: 30 - 36 cookies)
From Katie: These are one of my favorite cookies. They're so easy to make, and they look so elegant on a platter because of the dusting of confectioners' sugar. Make sure you have plenty on hand. They go quickly.
Preheat the oven to 275 degrees (F). Line cookie sheets with parchment paper.
Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in the vanilla.
At low speed, gradually add in the flour and cinnamon.
To chop the nuts, I used my food processor. You can also use a "whackah-whackah" (manual food chopper) or you can put them in a baggie and smash them with a meat tenderizer hammer.
Mix the nuts into the cookie dough with a spatula.
For each cookie, use about 1 tablespoon of dough and shape it into a crescent. Dust hands with flour, if necessary, as you make more cookies.
Place cookies onto prepared cookie sheets. Bake for 40 minutes.
When the cookies are cool enough to handle, but still warm, roll the cookies in additional confectioners' sugar to coat.
Cool entirely before eating. Store in an airtight container.
If you want, you may substitute your favorite nut for the cashews.
If you're not a cinnamon fan, remove it or switch it out with nutmeg.
If you'd like to make these gluten-free, substitute the all-purpose flour with sweet rice flour and add 1/4 teaspoon xanthan gum to the mixture.
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