The special buttery and mildly exotic flavor of pistachio nuts is usually lost in a cookie, but these crescents are an exception because the dough is rolled in chopped pistachios. The pavés are literally paved with the lovely green nut. The pistachio lover will be yours for life if you make these cookies! And they are a good option for those who haven’t the time or inclination to make a celebration cake for Mother’s Day.
|shelled unsalted pistachio nuts,* divided|
|unsalted butter, cut into pieces|
(weighed without shell)
|pure vanilla extract||•||•|
|bleached all-purpose flour|
|OPTIONAL: green liquid food color||•||•|
*Unsalted pistachio nuts are available from Keenan Farms, Inc., P.O. Box 248, Avenal, California (209-386-9516). Roasted unsalted cashew nut pieces may be substituted for the pistachio nuts; omit the green food color.
At least 15 minutes before baking, place two oven racks in the upper and lower thirds of the oven and preheat the oven to 375°F.
Bring a small saucepan of water to a boil. Add
In a food processor with the metal blade, process the
Soften the butter. Grate the
Scrape the dough into a bowl and refrigerate for about an hour or until firm.
Chop the remaining
Place the logs of dough, curving them slightly into crescent shape, at least
Bake for 10 to 12 minutes or until the tops just begin to brown and the bottoms, when lifted, are brown. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
Allow the cookies to cool on the sheets for a few minutes. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.
© 1992 Rose Levy Beranbaum. All rights reserved.