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
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.
PISTACHIO WREATHS
Great Christmas cookies...colorful and tasty, these also make great presents.
Provided by Laria Tabul
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Yield 12
Number Of Ingredients 10
Steps:
- In a large mixing bowl, beat butter until softened. Add sugar and beat until fluffy. Add egg, vanilla and almond extract and beat well.
- Stir together flour, baking powder and salt. Add the flour mixture to the butter mixture and beat until well mixed.
- Divide the dough in half and stir food coloring into one half. Cover and chill at least 30 minutes.
- Preheat oven to 375 degrees F.
- On a lightly floured surface, roll about 1/2 tablespoon of plain dough into a 6-inch rope. Repeat with green dough.
- Place ropes side by side and twist together about 6 times. Form twisted ropes into a circle and gently pinch ends together.
- Place on an ungreased cookie sheet. Repeat with remaining dough, leaving 2 inches between cookies. Place small amount of chopped pistachios onto each wreath where ends are pinched together.
- Bake for about 10 minutes. Cool on cookie sheet for about 1 minute. Remove and cool thoroughly on rack.
Nutrition Facts : Calories 248.1 calories, Carbohydrate 29.2 g, Cholesterol 46 mg, Fat 13.4 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 7.6 g, Sodium 157.4 mg, Sugar 12.8 g
LEMON PISTACHIO WREATHS
Make and share this Lemon Pistachio Wreaths recipe from Food.com.
Provided by Az B8990
Categories Dessert
Time 42m
Yield 4 dozen, 16 serving(s)
Number Of Ingredients 11
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.
- Cookies can be stored in airtight containers at room temperature up to 1 week.
Nutrition Facts : Calories 251.3, Fat 11.7, SaturatedFat 4.5, Cholesterol 41.5, Sodium 62.9, Carbohydrate 34.2, Fiber 1.5, Sugar 20.1, Protein 3.7
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