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| Ingredients | |||
| 1/2 cup | Sweet butter or safflower margerine, softened | ||
| 1/2 cup | Sugar | ||
| 2 | Egg yolks | ||
| 2 tablespoons | Orange flower water or vanilla | ||
| 1 1/2 cups | Sifted unbleached white flour | ||
| 1/2 cup | Chopped dates | ||
| 1/2 cup | Ground pistachio nuts | ||
| 1/2 cup | Sifted confectioner's sugar (Optional) | ||
| Directions | |||
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Preheat the oven to 400 degrees. Adjust rack to middle.
Cream together the butter, sugar, egg yolks, and orange flower water (if using an electric mixer beat at speed #2). Beat in the flour. Fold in dates and nuts by hand. Be sure ingredients are thoroughly blended. Roll 1 teaspoon of cookie mixture at a time between the palms of your hands. Shape into crescents. Place on a greased baking sheet. Bake 10 to 12 minutes or until crescents are lightly browned at the edges. When cool, dust with confectioners' sugar. Makes 50 cookies. |
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