Page 195 - Classic Cookies with Modern Twists

slightly lighter in color, about 2 minutes. Scrape the bowl with a
r ubber spatula. Add the orange-ower water and mix to

combine. Add the dr y ingredients, mixing on low speed just
until a uniform dough forms. Scrape the dough onto a piece of
plastic w rap, shape it into a disk, w rap tightly, and refrigerate

for 2 hours, or until the dough is rm.

3. Preheat the oven to 325 degrees F. Line 2 baking sheets with
parchment paper. Using your hands or a scoop, form the dough
into ¾-inch balls. Between your hands, roll each ball into a

c ylinder, about 3 inches long, with t apered ends and slightly
thicker in the middle. Place the c ylinders 1 inch apart on the
sheets, and cur ve the ends to form the cookie into a crescent
shape. Bake for 15 to 17 minutes, rot ating the sheets half way

through, or until cookies are set but not brow n. Allow them to
cool for 10 minutes before transferring the cookies to a wire
rack. While they are still slightly warm, roll the cookies in the
remaining 1 cup sugar and return them to the rack to cool

completely.