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Lemon Pistachio Wreaths

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.

18 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling

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 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

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.
Shape into a ball, then flatten into a disk. Wrap in plastic 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

2 of 2

Lemon Pistachio Wreaths (continued)

Directions (continued)

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.
Yield: 1-1/2 dozen.

Nutrition Facts: 1 cookie equals 230 calories, 11 g fat (5 g saturated fat), 39 mg cholesterol, 138 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.