Lemon Pistachio Wreaths Recipe

Lemon Pistachio Wreaths Recipe
Lemon Pistachio Wreaths Recipe photo by Taste of Home
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Lemon Pistachio Wreaths Recipe

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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.
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Lemon Pistachio Wreaths in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p74

Nutritional Facts

1 each: 230 calories, 11g fat (5g saturated fat), 39mg cholesterol, 138mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 3g protein.

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

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