Pistachio Date Crescents 1/2 cup sweet butter or safflower margarine, softened 1/2 cup sugar 2 egg yolks 2 T. orange flower water or 1 T. vanilla 1-1/2 cups sifted unbleached white flour 1/2 cup chopped dates 1/2 cup ground pistachio nuts Sifted confectioners' sugar - optional Preheat the oven to 400°. 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. Yield: 50 dainty cookies. From "The Global Kitchen" by Karen Gail Brooks and Gideon Bosker, M.D. middle eastern recipe index christina m k al-sudairy buy the book!