Name: Orange Pistachio Crescents
Cook time: 1 hr
Total time: 3 hr
Yield: Makes about 3 dozen cookies
Ingredients: 2 2/3 cups all-purpose flour; 1/4 cup granulated sugar; 1/2 teaspoon salt; 2 sticks cold unsalted butter, cut into 1/2-inch cubes; 2 large egg yolks; 3 to 4 tablespoons ice water; 1 large navel orange; 1/2 teaspoon salt; 3/4 cup granulated sugar; 3/4 cup water; 1/2 cup coarsely chopped pistachios (2 1/4 ounces); About 1 cup confectioners sugar; Equipment: a 3-inch fluted round cookie cutter

Orange Pistachio CrescentsRomulo Yanes

Inspired by the Persian fried-turnover cookies called ghotab, food editor Shelley Wiseman used a simple dough to enfold fragrant candied orange peel and pistachios. Her method for candying the peel is very straightforward, and the results—tender and fresh-tasting—are so much better than the store-bought stuff. The flaky baked pastry, generously coated with confectioners sugar, pairs nicely with the chewy-crunchy filling within.

Cooks' notes:

•Dough can be chilled up to 1 day or frozen 2 weeks. Thaw in refrigerator.
•Cookies keep in an airtight container at room temperature 1 week.

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