{bake} lemon pistachio wreaths

These lemon pistachio wreaths are some of the most delicious and lovely Christmas cookies.  I adore pistachio anything, so these are one of my favorites.

You know I am a huge Martha fan in general, but I have to say that her Christmas cookie recipes are some of the best.  They always look great and taste even better.

Ingredients:

  • 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
  • Directions:

  • 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 (I added a few tablespoons of water as well – just until it was glaze consistency). Dip surface of each cookie in icing, and sprinkle with pistachios. Let set on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week. (I freeze them for several weeks in a plastic container and they keep very well).
  • Read more at Marthastewart.com: Lemon-Pistachio Wreaths – Martha Stewart Recipes.

    YUM!
    Advertisements

    December 15, 2010. bake.

    One Comment

    1. Katie replied:

      I LOVE these cookies. They are absolutely delicious. They might be my favorite that you make.

    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out / Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out / Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out / Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out / Change )

    Connecting to %s

    Trackback URI

    %d bloggers like this: