Pine Nut Crescents (Croissants aux Pignons) Recipe from County French Cooking

This cooky is found in patisseries in Provence. The crescents are brushed
with honey, a sublte complement to the faintly resinous flavor of the nuts.

1 cup (1/2 lb.) butter or margarine, softened
2/3 cup firmly packed brown sugar
3 egg yolks
1 teaspoon grated orange peel
1 teaspoon orange flower water (Optional)
1/2 teaspoon vanilla
2 1/3 cups all purpose flour
About 1/2 cup pine nuts
2 tablespoons honey

With an electric mixer, beat together butter and sugar until creamy. Add egg
yolks, one at a time, beating well after each additon. Stir in orange peek,
orange flower water (if desired), vanilla and flour.

For each cooky, roll about 2 teaspoons of the dough between lightly floured
palms into a rope about 3 inches long. On a well greased cookie sheet, shape
each rope into a crescent, leaving 2 inches between cookies. Press pine nuts
onto surfaces of the cookies.

In a small pan over low heat, warm honey, stirring, until liquid. Gently brush
honey over cookies; (take care to get as little honey as possible on pan, as it
will scorch). Press anyt dislodged nuts back in place.

Bake in a 325 Degree oven for 18 to 20 minutes or until golden. With a wide
spatula, immediately transfer cookies to wire racks to cool and serve; or
package airtight and store for up to a week; freeze for longer storage.

Makes 3 to 3 1/2 dozen cookies.

Melina, found this looking for something else, thought you would like to have
it also. Enjoy! I have never tried this.