1 cup unsalted butter

½ cup Wholesome Sweeteners’ Organic SUCANAT

1 cup ground unblanched nuts, either hazelnuts or almonds

1 teaspoon vanilla extract

2 ¼ cups unbleached flour

Preheat oven to 350 degrees F.

Cream butter with SUCANAT until light and fluffy; mix in nuts.  Add vanilla.  Sift flour with a pinch of salt into butter mixture; mix well until completely blended.  Shape into a ball, put in a covered bowl and refrigerate for 15 minutes.  Remove dough ball and cut into 4 parts (keep unused dough covered in the refrigerator); break off pieces of dough and shape into crescent shapes.  Arrange on a buttered cookie sheet.  Bake in a preheated oven at 350 degrees F for 10 minutes or until brown.