Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Pistachio Wreath Cookies Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 7, 2020 Print Rate It Share Share Tweet Pin Email Photo: John Dolan Prep Time: 15 mins Total Time: 1 hrs Yield: 4 dozen Studded with pistachios and shaped like wreaths, these five-ingredient shortbread cookies are as festive as they are flavorful. Ingredients 2 sticks unsalted butter, room temperature ¾ cup confectioners' sugar ½ teaspoon fine salt 2 ⅓ cups unbleached all-purpose flour, spooned and leveled, plus more for dusting 1 cup coarsely chopped pistachios Directions In a food processor, process butter, confectioners' sugar, and salt until smooth. Add flour and pulse until a dough forms. Stir in pistachios. Divide dough into 2 disks; wrap each in plastic and refrigerate until firm, 1 hour. Preheat oven to 350 degrees. Working with one disk at a time, roll out on a lightly floured work surface to 1/4 inch thick. Using a 2-inch round fluted cutter, cut out wreaths. Using a 3/4-inch round cutter, cut out centers of wreaths. Reroll scraps. Transfer to parchment-lined baking sheets. Freeze until firm, 15 minutes. Bake until cookies are set and barely golden at edges, 10 to 12 minutes. Transfer cookies on sheets to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week. Rate it Print