Lemon Pistachio Wreaths Recipe

Lemon Pistachio Wreaths Recipe photo by Taste of Home

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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.

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Lemon Pistachio Wreaths Recipe

Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Yield: 18 Servings

30 10 40

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 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.

Nutritional 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.

Originally published as Lemon Pistachio Wreaths in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p74

Purchasing Pistachios

When buying unshelled pistachios, look for ones with the shell partially open so it's easier to retrieve the nut. Also, a closed shell indicates an immature nut.