Walnut Crescent Cookies

Heat oven to 325°F. Cream the butter with the 0.25 cup confectioners' sugar until light and fluffy.

Mix flour and cinnamon in a separate bowl, then add to the butter mixture. Mix until just combined.

Stir in vanilla extract and chopped walnuts until evenly distributed.

Roll teaspoonfuls of dough into small logs, then shape into crescents. Place on ungreased cookie sheets. (Listen, if crescents feel fussy, just roll into 1-inch balls instead — they taste exactly the same.)

Bake 18-20 minutes until bottoms are lightly golden. Let cool on the pan for 5 minutes.

While still warm, roll cookies in extra confectioners' sugar to coat completely. Let cool, then roll in sugar again for that snowy look. (The double sugar coating is what makes these cookies — don't skip the second roll.)