1 c. butter, softened
2/3 c. firmly packed brown sugar
3 egg yolks
1 tsp. each orange flower water and grated orange peel
1/2 tsp. vanilla
2 3/4 c. all-purpose flour
1/2 c. pine nuts
3 tbsp. honey

In a large bowl, beat butter and sugar until creamy. Beat in egg yolks, one at a time; beat in orange flower water, orange peel, and vanilla. Add flour and stir until well blended. To make cookie, roll about 1 tablespoon dough between lightly floured hands into a 2 1/2 inch rope. Place ropes about 2 inches apart on greased baking sheets; shape into crescents. Scatter pine nuts over cookies and press firmly. Heat honey over low heat until it liquefies completely, then brush liberally over cookies.

Bake in a 325 degree oven for 15 to 20 minutes or until golden. Transfer to racks and let cool. Store air-tight. Makes about 3 1/2 dozen.