Cream the softened butter and granulated sugar together in a large bowl until light and fluffy.

Stir in the vanilla extract.

In a separate bowl, whisk together all-purpose flour, almond flour, and salt.

Gradually add the dry ingredients to the butter mixture until a stiff dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Roll small portions of dough into 1-inch balls, then roll into logs and bend into crescent shapes.

Place crescents on prepared baking sheets spaced 1 inch apart.

Bake for 10-12 minutes or until the edges are just barely golden.

Allow cookies to cool for 5 minutes, then roll in powdered sugar while still warm.