Woodland Vanilla Crescent Cookies Recipe

Recipe from baileybakes.com!

• 1 cup butter (room temperature)
• 1 cup powdered sugar (divided)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon peel (grated)
• 2 1/2 cups flour
• 1/4 teaspoon salt
• 1/2 cup pecans or walnuts (finely chopped)
• 2 tablespoons sugar
• 1 vanilla bean
• Sugar Frontier Wildlife Assortment

1. Cream butter and half of the powdered sugar in the bowl of a stand mixer. Mix in vanilla extract, lemon peel, and salt until combined.
2. On a low speed, gradually add flour to the butter mixture until just combined. Mix in nuts.
3. Preheat oven to 375°. Line a cookie sheet with foil. Shape 1 tablespoon of dough into a crescent shape and place on the cookie sheet; repeat until dough is gone. Bake 10-12 minutes or until golden brown on the edges.
4. While cookies are baking, put 2 tablespoons of regular sugar in a small bowl. Split a vanilla bean down the center lengthwise with a knife and scrape out the seeds. Add seeds to the sugar and mix well to incorporate the seeds. It helps to smash the seeds into the sugar with a spoon on the edge of the bowl. Add the remaining 1/2 cup of powdered sugar to the vanilla sugar mixture.
5. Remove cookies from the oven and roll in the vanilla sugar mixture, coating well. Cool on wire racks.
6. Add some Frontier Wildlife Sugars with a dap of melted chocolate or clear writing gel.

NOTE: Store in an airtight container for up to 5 days.