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Almond Pecan Crescents

From: nielsenmassey.com
Makes About 3 Dozen

Dough
2 cups all-purpose flour
1/2 teaspoon freshly grated nutmeg (do not substitute)
1/2 teaspoon salt
1 cup (2 sticks) firm unsalted butter, cut into small pieces
2/3 cup sugar
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/2 teaspoon Nielsen-Massey Pure Almond Extract
1 cup finely chopped pecans
Sugar-Vanilla Powder for Crescents
1 1/4 cups confectioners' sugar
2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder

Place oven rack in center of oven and preheat to 325 degrees F. Set out 2 heavy light-colored ungreased baking sheets.

In a medium bowl, add flour, nutmeg and salt, whisk to blend; set aside.

In a large deep mixing bowl, add butter, sugar, vanilla and almond extracts; beat with an electric mixer on medium-high speed until combined, about 2 minutes. Reduce speed to low, add dry ingredients one half at a time, beat well after each addition. Add pecans and beat until dough comes together.

Roll 1 tablespoon of dough into a 3-inch log with slightly tapered ends, then turn ends in to form a crescent shape; place cookies on baking sheets.

Bake one sheet at time, until done about 20 minutes. Remove crescents from oven; set aside to slightly cool. In a medium bowl, add confectioners' sugar and vanilla powder; whisk to blend. Roll each warm crescent in sugar-vanilla powder and place on a rack to cool. Set aside the remaining sugar-vanilla powder and before storing cooled crescents in an airtight container, roll a second time.