Pistachio Crescent Cookies

1 cup unsalted butter, softened

½ cup powdered sugar

2 teaspoons vanilla extract

1¾ cup all-purpose flour

1 cup shelled pistachios, toasted and finely chopped

Garnish:

4 ounce white chocolate, melted

2 tablespoons finely chopped pistachios

Red/green holiday sanding sugars

Preheat oven to 325 degrees. Line large or half-sheet baking pans with parchment paper.

In large mixing bowl, beat butter and powdered sugar on low speed until combined. Add vanilla extract and mix until incorporated. Increase speed to high and beat 1 minute until light and well mixed.

Add flour and mix on low speed just until combined. Pour in pistachios and mix on low speed for 10 seconds. Finish mixing and scraping bowl by hand to evenly distribute the nuts. Turn dough onto large sheet of plastic wrap, shape into disc and chill at least 1 hour before shaping.

To shape and bake cookies. Portion into dough balls using 1¼-inch diameter scoop or disher. Gently roll dough ball with palms of hands into log and quickly form into crescent shape. On half-sheet pan, place 6 down and 4 across the long side. Chill 20 minutes or quickly freeze for 10 minutes. Bake at 325 degrees for 26 to 30 minutes until cookies are lightly golden brown. Rotate baking pans at 15 minutes.

Cool 20 minutes on rack. Drizzle melted white chocolate over cookies and sprinkle with chopped pistachios and colored sugars. Place in cool area for white chocolate to set before storing. Cookies keep 1 week, covered at room temperature.

Baker's hint: Trader Joe's Markets carries shelled and toasted pistachio nuts

Makes 36 cookies

Nutritional values per cookie: 112 calories; 8 g fat (4 g saturated fat), 2 g protein, 9 g carbohydrates, 1 g fiber, 14 mg cholesterol, 2 mg sodium.

Annie Overboe