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Lemon Pistachio Wreaths

 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


  • 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 McCormick® Pure 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


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