Description
These Cranberry Pistachio Wreath Cookies are delicate, buttery treats perfect for festive occasions. With a tender texture from cornstarch and a bright lemon flavor, these cookies are shaped into charming wreaths and adorned with a sweet lemon glaze, crunchy pistachios, and tart dried cranberries.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (plus more for work surface)
- ¾ cup cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- 2 egg yolks (room temperature)
- 5 teaspoons lemon zest (finely grated)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract
Toppings
- 1¾ cups icing sugar
- 1 cup pistachios (shelled, unsalted, toasted and coarsely chopped)
- ½ cup dried cranberries (coarsely chopped)
Instructions
- Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well combined.
- Cream butter and sugar: Using an electric mixer fitted with the paddle attachment, cream the softened unsalted butter and granulated sugar on medium-high speed until the mixture becomes pale and fluffy.
- Add yolks and flavorings: Mix in the egg yolks, finely grated lemon zest, and vanilla extract until fully incorporated.
- Combine with dry ingredients: Reduce mixer speed to low and gradually add the flour mixture, mixing just until combined. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate until firm, approximately 1 hour.
- Preheat and roll dough: Preheat the oven to 350°F (175°C). Lightly flour your work surface and roll the chilled dough to about 1/8 inch thick.
- Cut wreath shapes: Using a 2½-inch round fluted cookie cutter, cut out wreath shapes. Then, use a 7/8-inch round cutter to cut out the centers, creating the wreath design.
- Chill cookies before baking: Place the cut cookies on parchment-lined baking sheets, spacing them 2 inches apart. Refrigerate the cookies until firm, about 15 minutes.
- Bake: Bake the cookies in the preheated oven for about 12 minutes or until they are just golden around the edges.
- Cool completely: Transfer the baked cookies onto wire racks and allow them to cool completely before decorating.
- Prepare glaze and decorate: In a small bowl, stir together the icing sugar and lemon juice until smooth to make the glaze. Dip the surface of each cooled cookie into the glaze, then immediately sprinkle with coarsely chopped toasted pistachios and dried cranberries for a festive finish.
Notes
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Use fresh lemon zest and juice for the best lemon flavor.
- Chilling the dough and cookies before baking helps maintain their shape and results in a better texture.
- To toast pistachios, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
- Store cookies in an airtight container at room temperature for up to 1 week.
- For a dairy-free version, substitute butter with a vegan butter alternative.
- Prep Time: 1 hour 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
