I absolutely adore shortbread cookies. I also love nuts. This is pretty much a basic Russian tea cake type recipe, that shapes into crescent moons instead of balls. Use coconut oil instead of butter if you want to vegan it up!
2 cups flour
1/2 tsp salt
1 cup butter or coconut oil
1 cup ground almonds or hazelnuts
1/2 cup powdered sugar
1 tsp vanilla extract
1/4 tsp almond extract (optional)
Moon Sugar:
1 1/2 cups powdered sugar
1 vanilla bean pod
1 tsp lavender buds
Whisk together flour, nuts and salt. In a separate bowl, cream together sugar, butter and extracts. Mix bowls together until well blended. Shape into ball and chill for 30-60 minutes in fridge.
When they are 15 until done chilling, preheat oven to 350 and make moon sugar: split vanilla bean pod in half and scrape the little black seeds into bowl of sugar and lavender buds. Cut pod into 1 inch pieces and mix into sugar.
Form dough into 1 inch balls and then shape into a 3 inch long roll. Lay them out onto a cookie sheet and shape into crescents.
Bake 10-15 minutes until set. Sprinkle with moon sugar. Once cooled, if you desire more sugar, roll them around in it or sprinkle some more on right before serving,
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