Line two baking sheets with parchment paper or silicone baking mats. Set aside.
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, beat together the shortening and sugar until light and fluffy, about 2 minutes.
Beat in eggs and extracts for 30 seconds, then add half of the flour mixture. Beat until fully incorporated, then add remaining half of the flour mixture.
Use a cookie scoop to portion out the cookies, then roll each scoop of cookie dough to form a 3.5" log and curve the log to form a crescent shape. Place each rolled cookie onto the prepared baking mats.
Bake for 8-10 minutes, until just lightly golden and cookies start to crack on top.
Allow cookies to cool completely before dusting with powdered sugar.
Notes
Toast Nuts:Toast the almonds to have an amazing flavor. You can use walnuts, pecans or other nut for this recipe.
Variation tip: Chocolate. Dip in white or dark chocolate or drizzle on top.
Alternate ingredient: A little orange zest adds a nice surprise. Or try adding a little spice like cinnamon to the Crescent cookies recipe.
Cool:Make sure the cookies are completely cooled before dusting with the powdered sugar or it will just melt in.
Glaze: Make a vanilla or almond glaze for the top of the cookies.