• Place the flour in the bowl of a food processor or in a mixing bowl. If you are using a mixing bowl, create a well in the centre of the flour.
• Place the cubed butter in the food processor OR in the middle of the well you created in the flour. Pulse with the food process OR mix with hands or a pastry blender until the mixture resembles small peas or coarse crumbs.
• To the bowl of the food proceessor OR making another well in the mixture in your mixing bowl, add the ground nuts, icing sugar, salt, the vanilla, and the egg yolks.
• In the food processor OR by hand, combine and knead the dough. After a few moments, it will resemble a coarse mixture. In another minute or so, it will come together into a ball of shiny dough. It's alright if there are a few bits of yellow butter showing through the brown dough.
• Divide the dough in half and then shape each ball into a rope about 1-1/2 inches in diameter.
• Wrap each rope in plastic wrap or waxed paper and refrigerate for 1 to 2 hours [no more than 24].
• Preheat oven to 350°F and line 2 cookie sheets with parchment.
• Working with one roll at a time, remove the dough from the refrigerator and slice off walnut-sized pieces. Using your palms, roll each piece into a 3-inch rope, approximately the width of your palm. The rope will naturally narrow at each end. Then, bend into a crescent shape or use your palm and opposite pointer finger to shape each little rope into a crescent.
• Place the crescents about a half-inch apart on a cookie sheet. [I can do 24 per sheet, or about half the batch / one rope!]
• Bake 12 minutes, or until the tips of each moon have just begun to brown [if you can see that with the chocolate].
• Remove the first batch of baked cookies from the oven and allow to sit on the pan for 2 minutes before sliding to a cooling rack.
• Cool completely. Repeat, as above, with the second batch of cookies.
• OPTIONAL: While the cookies are cooling, melt the chocolate [and optional coconut oil] in a double boiler or in short pulses in the microwave.
• Dip half of each cooled cookie in chocolate. [If so desired, sprinkle this melted chocolate end in sprinkles, chopped nuts, or sea salt.] Place back on the parchment-lined pan, and allow to cool and set in the fridge for at least 5 minutes.
• OPTIONAL: Measure the icing sugar.
• Then, when the chocolate on the cookies has set, using a sieve and spoon or a tea-ball, dust the un-coated tops of the cookies liberally in the icing sugar.
• Repeat, as above, with the second tray of cookies. And ENJOY!
• Cookies may be stored in an airtight container for up to a week. Though, it's unlikely you'll have them around that long!

• Place the flour in a bowl or on a flat surface, and make a well in the centre.
• Place the cubed butter in the middle of the well and mix with your hands or with a pastry blender, until the mixture resembles small peas or coarse crumbs.
• Make another well in the mixture and add the ground nuts, icing sugar, vanilla sugar, salt, and, to the very centre, the egg yolks.
• By hand, combine and knead the dough. After a a few minutes, it will resemble a coarse mixture. In another minute or two, it will come together into a ball of dough.
• Divide the dough in half and then shape each ball into a rope about 1-1/2 inches in diameter.
• Wrap each rope in plastic wrap or waxed paper and refrigerate for 1 to 2 hours [no more than 24].
• Preheat oven to 350°F and line 2 cookie sheets with parchment.
• Working with one roll at a time, remove the dough from the refrigerator and slice off walnut-sized pieces. Roll each piece into a 3-inch rope. Use your palm and opposite pointer finger to shape each little rope into a crescent.
• Place the crescents about a half-inch apart on a cookie sheet. [I can do 24 per sheet, or about half the batch / one rope!]
• Bake 12 minutes, or until the tips of each moon have just begun to brown.
• While the first batch of cookies is baking, mix the 1/2 cup icing sugar with the vanilla sugar packet for the "moon-dust" and set aside before forming your second sheet of cookies with the remaining dough.
• Remove the first batch of baked cookies from the oven and allow to sit on the pan for 2 minutes.
• *If you want to dip the cookies in chocolate, skip down to the Optional Chocolate Dip section.
• Slide the warm cookies towards each other on the centre of the baking sheet [to conserve sugar] and, using a sieve and spoon or a tea-ball, coat the tops of the cookies liberally in the sugar mixture.
• Cool completely. Repeat, as above, with the second batch of cookies. And ENJOY!
• Cookies may be stored in an airtight container for up to a week. Though, it's unlikely you'll have them around that long!
• Repeat, as above, with the second batch of cookies. And ENJOY!

Optional Chocolate Dip [Not Pictured]

• Allow both batches of cookies to cool completely.
• While the cookies are cooling, melt the chocolate [and optional coconut oil] in a double boiler or in short pulses in the microwave.
• Dip half of each cooled cookie in chocolate. [You might also dip these chocolate sides in sprinkles or chopped nuts if so desired.] Place back on the parchment-lined pan, and allow to cool and set in the fridge for 5 minutes.
• Then, using a sieve and spoon or a tea-ball, dust the un-coated tops of the cookies liberally in the sugar mixture.
• Cookies may be stored in an airtight container for up to a week. Though, it's unlikely you'll have them around that long!