RECIPE: Lemon Pistachio Wreath Cookies

RECIPE: Lemon Pistachio Wreath Cookies #holiday #baking #marthastewart
Homemade cookies are one of my favorite holiday treats. I love the baking, sharing and of course, the eating of a delicious homemade cookie. I’m a sucker for the holiday baking magazines at the checkout stand and love turning page after page of beautiful cookies that look too pretty to even eat.

This year, I decided to give this recipe by Martha Stewart a try as lemon is one of my favorite dessert flavors. They were quite time consuming to make, but think of it as more of an afternoon craft project and enjoy the process. Your efforts will be well worth it as these Lemon Pistachio Wreath Cookies turned out both beautiful and delicious!

RECIPE: Lemon Pistachio Wreath Cookies #holiday #baking #marthastewart

Lemon Pistachio Wreath Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 4 dozen
Ingredients
  • 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
Instructions
  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.

Prep Tips

Necessary Tools:

• Electric mixer and paddle attachment
• Large scallop circle cookie cutter and small scallop circle (or heart) cookie cutter
• Parchment paper
• Cookie sheet
• Rolling pin

Instructions:

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).

Tip: To save time I refrigerated my dough for about 20 minutes then transferred it to my freezer for another 15 minutes.

RECIPE: Lemon Pistachio Wreath Cookies #holiday #baking #marthastewart

Preheat oven to 350 degrees. Transfer dough to a lightly floured surface and roll out to about 1/8” 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.

Tip: I used a large cutting board as my work surface so that I could re-refrigerate the dough. Once it became too soft I simply placed the entire board into the refrigerator for a few minutes to re-harden.

RECIPE: Lemon Pistachio Wreath Cookies #holiday #baking #marthastewart

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.

Tip: You can dip the cranberries into the frosting first to ‘glue’ them down if necessary.

RECIPE: Lemon Pistachio Wreath Cookies #holiday #baking #marthastewart
RECIPE: Lemon Pistachio Wreath Cookies #holiday #baking #marthastewart

Do you have any favorite cookie recipes or holiday baking stories? Leave a comment and tell us all about it!