Pistachio Crescent Cookies

Courtesy of Cobi Kanani

Pistachio Crescent Cookies



2 cups all-purpose flour

1 cup unsalted, shelled pistachios, finely ground in a food processor

¼ teaspoon salt

¾ cup unsalted butter, softened

¾ cup packed light brown sugar

1 egg


  1. Preheat oven to 350°.
  2. In a bowl, stir together flour, finely ground pistachios and salt.
  3. In another bowl, beat butter and sugar for 2 minutes, until fluffy. Beat in egg. Pour in dry mixture and beat until just combined.
  4. Divide the dough into 2 logs and slice into 12 portions. Bend into crescents. Place on a baking sheet 2 inches apart.
  5. Bake at 350° for 14 to 16 minutes, until lightly browned. Remove to a wire rack to cool completely.
  6. Once cool, dust with powdered sugar and finely chopped pistachios.

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