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Lemon Pistachio Wreaths

I have made these fun and festive wreaths for the past few years. The zest from the lemon and crunch from the pistachios create a hard-to-resist sweet.
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    3 dozen

Ingredients

  • 1/2 cup plus 2 tablespoons butter, softened
  • 1/2 cup plus 1 tablespoon sugar
  • 2 large egg yolks, room temperature
  • 5 teaspoons grated lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup plus 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-3/4 cups confectioners' sugar
  • 6 to 8 teaspoons lemon juice
  • 3/4 cup pistachios, toasted and finely chopped

Directions

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, lemon zest and vanilla. Combine the flour, cornstarch, baking powder and salt; gradually add to creamed mixture and mix well.
  • Shape into a ball, then flatten into a disk. Wrap; refrigerate for 1 hour.
  • On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. Place 2 in. apart on greased baking sheets.
  • Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
  • In a small bowl, beat confectioners' sugar and enough lemon juice to achieve desired consistency. Spread over cookies. Sprinkle with pistachios. Let stand until set. Store in an airtight container.
Nutrition Facts
1 cookie: 105 calories, 5g fat (2g saturated fat), 19mg cholesterol, 67mg sodium, 15g carbohydrate (9g sugars, 0 fiber), 1g protein.

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