Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Lemon-Pistachio Wreaths 3.4 (190) 16 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Yield: 4 dozen Pistachios help make these cookies look festive for the holidays. Ingredients 1 cup all-purpose flour, plus more for work surface ¾ cup plus 1 tablespoon cornstarch 1 teaspoon baking powder ¼ teaspoon salt ½ cup (1 stick) unsalted butter, softened ½ cup plus 1 tablespoon granulated sugar 2 large egg yolks, room temperature 5 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice 1 teaspoon pure vanilla extract 1 ¾ cups confectioners’ sugar 1 ½ cups shelled unsalted pistachios, toasted and coarsely chopped Directions Whisk flour, cornstarch, baking powder, and salt in a medium bowl. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in yolks, lemon zest, and vanilla. Reduce speed to low, and gradually mix in flour mixture. Shape into a disk; wrap in plastic. Refrigerate until firm, about 1 hour. Preheat oven to 350. Transfer dough to a lightly floured work surface. Roll out to a generous 1/8 inch thick. Using a 2 1/2-inch round fluted cutter, cut out wreaths. Reroll scraps, and cut out. Cut out centers of wreaths using a 7/8-inch round cutter. Space 2 inches apart on baking sheets lined with parchment paper. Refrigerate until firm, about 15 minutes. Bake until just golden, about 12 minutes. Let cool completely on wire racks. Stir together confectioners' sugar and lemon juice in a small bowl. Dip surface of each cookie in icing, and sprinkle with pistachios. Let set on wire racks. Cook's Notes Cookies can be stored in airtight containers at room temperature up to 1 week. Print