Provided by Shelley Wiseman
Yield Makes about 3 dozen cookies
Number Of Ingredients 16
Steps:
- Make dough:
- Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolks and 3 tablespoon water with a fork and stir into flour (or pulse) until incorporated.
- Gently squeeze a small handful of dough: If it doesn't hold together, stir (or pulse) in 1 tablespoon more water. Do not overwork dough or pastry will be tough.
- Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and divide in half. Form each half into a 4-inch square. Wrap each in plastic wrap and chill until firm, at least 1 hour.
- Make filling:
- Cut off peel, including white pith, from orange with a sharp knife and finely chop. (Reserve fruit for another use.) Put peel in a 2-quart heavy saucepan, then fill with water. Add salt and bring to a boil, then boil, uncovered, 10 minutes. Drain in a fine-mesh sieve.
- Bring granulated sugar and water (3/4 cup) to a boil in saucepan over medium-high heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Add peel to syrup. Gently simmer, uncovered, until peel begins to turn translucent and syrup is reduced to about 2/3 cup, 20 to 30 minutes.
- Drain peel in fine-mesh sieve set over a bowl, reserving 3 tablespoon syrup. Stir together peel, reserved syrup, and pistachios. Cool to room temperature.
- Makes cookies:
- Preheat oven to 375°F with rack in middle. Line a large baking sheet with parchment paper.
- Roll out 1 piece of dough on a floured surface with a floured rolling pin into a 15- by 12-inch rectangle. Cut out 16 to 20 rounds with cookie cutter.
- Put a scant teaspoon filling on each round, then brush edge lightly with water and fold pastry over filling to form a half-moon. Press edges to seal. Shape each into a crescent by pushing a finger against middle of flat side.
- Bake 1 inch apart on baking sheet until golden, 15 to 20 minutes. Transfer cookies on parchment to a rack to cool 2 minutes. Toss warm cookies, a few at a time, in confectioners sugar to coat generously. Cool completely.
- Repeat with remaining dough (cool baking sheet and line with fresh parchment). Reroll scraps once for extra cookies if desired.
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Mdrokib mdjosim
[email protected]These cookies are the perfect holiday treat. They're festive and delicious, and they always put a smile on my face.
QUALITY Krypto
[email protected]I love that this recipe uses both orange zest and orange juice. It really gives the cookies a bright and citrusy flavor.
Saniya Sanders
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and they always impress my guests.
palesa Nkala
[email protected]I've tried several different recipes for orange pistachio crescents, but this one is by far the best. The cookies are always light and fluffy, and the orange and pistachio flavors are perfectly balanced.
Josiah Martinez
[email protected]These cookies are so easy to make and they always turn out perfectly. I love that I can always count on them to be a success.
Makso 22
[email protected]I'm not a big fan of pistachios, but I loved these cookies. The orange flavor really shines through.
Tyler James
[email protected]These cookies are the perfect balance of sweet and tangy. I love the orange flavor.
Rocio Santiago
[email protected]I've made these cookies several times now and they're always a hit. They're my go-to recipe for any occasion.
Juanita Ortiz
[email protected]I made these cookies for a bake sale and they were a huge success. Everyone loved them!
Yoesel Dawa
[email protected]These cookies are so addictive! I can't stop eating them.
so roj
[email protected]I'm not sure what I did wrong, but my cookies turned out flat and hard. I guess I'll try again next time.
Md Lepon
[email protected]These cookies were a bit too dry for my taste. I think I'll add a little more butter next time.
Priscilla Blessing
[email protected]I followed the recipe exactly and the cookies came out perfect. They were so delicious that I ate the whole batch in one sitting.
Adaeze Udeh
[email protected]These cookies were really easy to make and they turned out great! I'll definitely be making them again.
M Anas
[email protected]The cookies were a bit too sweet for my taste, but overall they were still pretty good.
Mr Jatt
[email protected]I'm not a big fan of orange-flavored desserts, but these cookies were surprisingly good.
Tahir Hashmi
[email protected]I made these cookies for my family and they loved them! They said they were the best cookies I've ever made.
Bella Dona
[email protected]These cookies are so easy to make, even a beginner can do it.
Evans Siziba
[email protected]I love the combination of orange and pistachio in these cookies. They're perfect for any occasion.
Md Saddam Hossain Saddam
[email protected]These orange pistachio crescents were a huge hit at my party! They were so easy to make and tasted delicious.