Take soft butter and powdered sugar in a mixing bowl. Cream them together until light and fluffy.

Add sifted maida, powdered walnuts and vanilla essence. Mix well and bring the dough together. The dough will be very soft and a bit sticky.

Preheat oven at 162C. Keep baking tray lined with butter paper or parchment ready.

Now scoop out equal sized small balls from the cookie dough. I used a tablespoon to scoop out the dough.Take a cookie ball, make it alike a rope and make a C like curve representing crescent.

Arrange the shaped cookies on the baking tray.

Bake the cookies for 10-12 minutes until the edges turn slightly golden. The center of the cookies will be in light color only. The cookies crisp very well upon cooling. Once done let the cookies be in tray for 5 minutes. Remove the cookies very gently and carefully from the baking tray and cool them on a wire rack. Few cookies will break while lifting as they are very delicate and crumbly.

Dust the vanillekipferl with icing sugar while they are warm. Serve as required.