Mezzalunas (Italian Hazelnut Cookies)

When a long time favorite down-town lunch spot (The Arbor Cafe in Salem, OR) went out of business, I lost my favorite cookies. I've searched high and low for a recipe that would produce similar results. I finally found one, and I'm posting it here for safe keeping.

• Ready In: 25 mins
• Serves: 12
• Yields: 12 cookies

Ingredients

• 1  cup hazelnuts
• 1⁄2 cup sugar
• 2  cups all-purpose flour
• 1  cup butter (softened)
• 1⁄4 cup sugar (extra sugar for shaping cookies)

Directions

1. To prepare the hazelnuts, toast them in a preheated 350 degree F. oven for 12 minutes. Remove from the oven (leaving the temperature set at 350 degrees) and place them in a kitchen towel. Rubbing the towel between both hands, rub the nuts to remove the skins.
2. Place the nuts and sugar in a food processor, and pulse until the nuts are finely ground. Add the flour and pulse briefly to mix. Break the butter into pieces, and add this into the food processor and pulse briefly until the dough is just blended. Stir mixture together by hand until well incorporated.
3. On a lightly floured surface, pinch off 1-1/2 inch pieces and form into balls. Next shape these balls into a crescent shape. Roll the crescents carefully into a bowl of sugar to lightly coat. Place the crescents on a lightly buttered baking sheet 1 inch apart. Bake for 15 minutes or until the cookies just begin to brown. Remove from the oven and allow to cool. Once cool, store in an airtight container. These cookies will keep two weeks in a cool place. May be stored in the freezer in an airtight container for up to three months.