Christines Lemon Wreath Cookies Recipes

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LEMON-PISTACHIO WREATHS

Pistachios help make these cookies look festive for the holidays.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 11



Lemon-Pistachio Wreaths image

Steps:

  • Whisk flour, cornstarch, baking powder, and salt in a medium bowl. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in yolks, lemon zest, and vanilla. Reduce speed to low, and gradually mix in flour mixture. Shape into a disk; wrap in plastic. Refrigerate until firm, about 1 hour.
  • Preheat oven to 350. Transfer dough to a lightly floured work surface. Roll out to a generous 1/8 inch thick. Using a 2 1/2-inch round fluted cutter, cut out wreaths. Reroll scraps, and cut out. Cut out centers of wreaths using a 7/8-inch round cutter. Space 2 inches apart on baking sheets lined with parchment paper. Refrigerate until firm, about 15 minutes. Bake until just golden, about 12 minutes. Let cool completely on wire racks.
  • Stir together confectioners' sugar and lemon juice in a small bowl. Dip surface of each cookie in icing, and sprinkle with pistachios. Let set on wire racks.

1 cup all-purpose flour, plus more for work surface
3/4 cup plus 1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup plus 1 tablespoon granulated sugar
2 large egg yolks, room temperature
5 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 3/4 cups confectioners’ sugar
1 1/2 cups shelled unsalted pistachios, toasted and coarsely chopped

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