Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Lemon-Pistachio Wreaths 3.4 (190) 16 Reviews 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 June 12, 2017 Print Rate It 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. Rate it Print