Heat oven to 325⁰F. Beat together sugar, butter, and vanilla in a bowl. Mix in the nuts and flour and blend completely. Divide the dough into 48 pieces. (Simplest way: roll into a 2” diameter cylinder and divide this into 4. Roll each of these into a 1” cylinder and divide into 12 pieces.
Roll each piece into a sausage shape. Taper the ends and bend into a crescent (like a mini-croissant.) Transfer to parchment paper-lined baking sheets, spacing cookies 1” apart. Bake until lightly golden, 12-15 minutes.
Let cool on the pan for a few minutes, then dust with more confectioners’ sugar. Cool completely on racks.