Lemon Pistachio Wreath Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 4 dozen
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup all-purpose flour, plus more for work surface
  • ¾ cup plus 1 tablespoon cornstarch
  • ½ cup (1 stick) butter, softened
  • ½ cup plus 1 tablespoon sugar
  • 2 large egg yokes, room temperature
  • 5 tablespoons lemon zest plus 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ¾ cup confectioner’s sugar
  • 1 ½ cup shelled pistachios, toasted and coarsely chopped
  • 1 cup dried cranberries
  1. Whisk flour, salt, baking powder, and cornstarch in a medium bowl and set aside. Using an electric mixer, cream together butter and sugar until pale and fluffy. Mix in egg yolks, lemon zest and vanilla. Slowly add in the flour mixture and mix until combined. Shape dough into a disk, wrap in plastic, and place in refrigerator for about 1 hour (or until firm).
  2. Preheat oven to 350 degrees. Transfer dough to a lightly floured surface and roll out to about ⅛” thick. Using the large scallop circle cookie cutter, cut out wreaths. Reroll scraps and cut out. Cut out centers of the wreaths using a small scallop circle or heart-shape cutter. Space two inches apart on parchment lined baking sheets. Refrigerate until firm, about 15 minutes. Bake until just golden, about 12 minutes. Let cool completely on wire racks.
  3. Stir together confectioner’s sugar and lemon juice in a small bowl. Using a butter knife, spread a thin layer of frosting over each cookie and then dip them face down into the chopped pistachios. I placed the dried cranberries on by hand. Let cookies set on wire racks then store in an airtight container at room temperature for up to one week.
Recipe by Adventures In Making at http://adventures-in-making.com/recipe-lemon-pistachio-wreath-cookies/