Best Pistachio Wreaths Recipes

LEMON-PISTACHIO WREATHS

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

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.

LEMON PISTACHIO WREATHS

Steps:

• 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.