Pistachio Walnut Crescents

I made these for the first time this Christmas. Even with no sifting required these cookies have a wonderful texture.

1/2 cup chopped walnuts
1/2 cup chopped pistachios
1  1/2 cups flour
1 cup butter, softened
2  1/2 cups icing sugar, divided
1/8 tsp salt
1 tsp vanilla extract
1/4 tsp almond extract

Finely chop the walnuts and pistachios together to measure 1 cup in total. I use my coffee bean grinder for the job.

Cream the butter in a mixer, then add flour, nuts, 1/2 cup icing sugar, salt and the extracts. Blend well and chill 20-30 minutes.

Form into crescents and place on parchment lined baking sheet. Bake at 375 F for 12-15 minutes.

While still warm toss cookies in the remaining icing sugar.

Cool on racks, then dust with more icing sugar to serve.
I think I'll go have one now!