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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 18 |
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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. Ingredients:
1/2 cup plus 2 tablespoons butter, softened |
1/2 cup plus 1 tablespoon sugar |
2 egg yolks |
5 teaspoons grated lemon peel |
1 teaspoon vanilla extract |
1 cup king arthur unbleached 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 |
1-1/4 cups pistachios, toasted and finely chopped |
Directions:
1. In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, lemon peel and vanilla. Combine the flour, cornstarch, baking powder and salt; gradually add to creamed mixture and mix well.
2. Shape into a ball, then flatten into a disk. Wrap in plastic wrap; refrigerate for 1 hour.
3. 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.
4. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
5. 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. Yield: 1-1/2 dozen.
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