Preheat oven to 325° F (163° C)

In the bowl of your mixer, cream together the butter & sugar until fluffy, scraping down the sides of the bowl with a spatula as needed. Mix in the vanilla.

Add flour and nuts, fully incorporating, until a soft dough forms

Form dough into crescent shaped morsels - approximately 30g each - and place 1 inch apart on parchment lined cookie sheet.

I find it helpful to put the cookie sheet in the fridge for 10 minutes to firm up the dough to help prevent over-spreading of the cookies while baking.

Bake in 325° oven for 18-20 minutes, until light & golden.

*While the cookies are baking, combine 1/2 cup sugar & 1Tbsp cinnamon in a small bowl.*

When the cookies are finished baking, let them sit for about 5-7 minutes, then roll the warm cookies in the cinnamon-sugar mixture.

Allow to cool completely before storing in a container. These freeze very well.