Preheat oven to 350˚F.

Line 2 baking sheets with parchment paper or silicone baking mats.

In a mixing bowl with a hand held beater or stand mixer with paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Add vanilla and water (and vanilla bean and almond extract if using) and cream again to incorporate.

In a separate bowl whisk together flour, salt and ground nuts.

Add the dry mixture to the butter/sugar mixture and combine until a stiff dough forms, 1-2 minutes.

Form heaping tablespoons of dough into crescent shapes by rolling the dough between your hands. Place them on the baking sheets spaced about 1 inch apart.

Bake cookies at 350˚F for about 15 minutes until golden brown on the bottom and edges.

Allow cookies to cool the baking sheets for 2 minutes then dust them or roll them in powdered sugar while they are still warm. When cookies are completely cool dust or roll them again in powdered sugar. Enjoy!