Pistachio Crescent Cookies
1 cup (2 sticks) unsalted butter, softened
1 jar Pistachio Crescent Cookies Mix
2/3 cup semisweet chocolate chips
1/4 cup (1/2 stick) unsalted butter
1/2 cup finely chopped salted pistachio nuts
Line baking sheets with parchment paper.
Beat butter in large bowl until fluffy. Add contents of jar mix. Beat until light dough forms.
Shape 1 1/2 teaspoons dough into rope 2 1/2 inches long. Bend into crescent shape. Arrange 1 inch apart on baking sheets. Chill 30 minutes.
Heat oven to 300 degrees F. Bake cookies 10 minutes or until firm and lightly browned. Let stand 1 minute. Remove to wire racks.
For glaze, combine chocolate chips and butter in microwavable bowl. Microwave on LOW for 1 minute. Stir and repeat if necessary until chocolate melts.
Place cookies on wire rack over wax paper. Spread pistachio nuts on sheet of aluminum foil. Dip ends of each cookie into chocolate glaze, then into nuts. Let stand 30 minutes or until glaze sets.
Yield: 6 to 7 dozen cookies