​In a large mixing bowl, combine sifted flour, powdered sugar, and ground walnuts. Add a splash of vanilla essence and mix everything together.

​Grate or cut your cold butter into small cubes and add it to the bowl. Use a pastry cutter or your hands to work the butter into the flour mixture until a crumbly dough forms. This should take about 2-3 minutes. The dough will start to come together when you press it between your fingers.

​Wrap the dough ball in plastic wrap and refrigerate for 30 minutes. This helps the dough firm up and makes it easier to shape.

​While the dough chills, mix some powdered sugar and vanilla sugar in a small bowl and set aside.

Start by heating your oven to 325°F (160°C). Line a baking sheet with parchment paper to keep your cookies from sticking.

​Once chilled, take a piece of dough (about the size of a walnut) and roll it into a ball. Shape each ball into a crescent or horseshoe shape. Place them on your lined baking sheet.

Bake the cookies in the preheated oven for about 10-12 minutes, or until they’re golden brown. Keep an eye on them, especially if it’s your first time baking these, as baking times can vary.

​While the cookies are still warm, roll them in the powdered sugar mixture to coat them evenly. Let them cool completely on a wire rack before serving.