Pistachio Crescent Cookies

Steps

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1. 1
   Beat softened butter with an electric hand mixer on low speed for about 1 minute until combined. Add salt and powdered sugar, continuing to beat until fully incorporated. Add lemon zest and vanilla extract, mixing to distribute the flavors throughout.
   ▶ ≈2:51
2. 2
   Add flour to the butter mixture and switch to hand mixing until well combined. Mix in the finely chopped pistachios and knead by hand for about a minute until the dough comes together.
   ▶ ≈4:45
3. 3
   Divide dough into small balls of about 10 g each and hand-roll each into a cylinder, then bend into a crescent shape. Place on baking sheets with space between each cookie to allow for spreading during baking. Cover with plastic wrap and refrigerate for 2 hours.
   ▶ ≈6:39
4. 4
   Preheat oven to 350°F (180°C). Bake one sheet at a time on the middle rack for about 12 minutes until the bottoms are light golden brown. Remove from oven and transfer immediately to a cooling rack to cool completely.
   ▶ ≈9:15
5. 5
   Once the cookies have cooled completely to room temperature, dust generously with powdered sugar using a fine strainer. Adjust the amount of powdered sugar to your preference—traditional Christmas style typically features complete coverage to resemble snow.
   ▶ ≈10:05