Mix all of the ingredients except the powdered sugar together, then let the mixture rest for 1 hour in the fridge.
Form small moon crescent shapes with your hands (rolling motion) and place on an baking sheet lined with wax / baking paper.
Bake for 10 - 12 minutes at 175°C - 190°C.
While still hot, roll in the powdered sugar.
Let cool before storing.
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