Mix flour, powdered sugar, walnuts, vanilla bean seeds a large bowl.

Grate the butter using a hand grater coarsely over the walnut mixture.

Using clean hands, work the butter into the walnut mixture until you have formed a dough. It will start out crumbly but come together in about 2-3 minutes.

Wrap the dough in plastic wrap and chill for 30 minutes.

While the dough is chilling, preheat the oven to 400°

In a shallow bowl or pie plate, combine the vanilla sugar and the powdered sugar and set aside.

Line 2 baking sheets with parchment paper.

When the dough has chilled for 30 minutes, take the dough out of the fridge.

Measure out 1 tablespoon of dough. I like to use a cookie scoop to keep them even.

Roll the dough piece into a ball and then into a log about ½ inch thick and less than 3 inches long.

Bend the roll into a crescent shape and place it on the lined baking sheets.

Repeat with the remaining dough, spacing each crescent about 1 inch apart.

Bake one sheet at a time in the preheated oven for 8 minutes. The cookies should just barely be golden on the edges.

Let the first tray cool as you cook the second.

When the cookies are cool to the touch and have firmed up, dip the cookies into the rolling sugar mixture. And place them on a tray. Be careful, the cookies are very delicate, and if they are still too warm, they may crumble.