Lemon Pistachio Wreaths

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• 1 cup all-purpose flour, plus more for work surface
• 3/4 cup plus 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 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 3/4 cups confectioners' sugar
• 1 1/2 cups unsalted shelled pistachios, toasted and coarsely chopped

Recipe

• 1 whisk flour, cornstarch, baking powder, and salt in a medium bowl.
• 2 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.
• 3 mix in yolks, lemon zest, and vanilla.
• 4 reduce speed to low, and gradually mix in flour mixture.
• 5 shape into a disk; wrap in plastic. refrigerate until firm, about 1 hour.
• 6 preheat oven to 350.
• 7 transfer dough to a lightly floured work surface. roll out to a generous 1/8 inch thick.
• 8 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.
• 9 space 2 inches apart on baking sheets lined with parchment paper.
• 10 refrigerate until firm, about 15 minutes. bake until just golden, about 12 minutes. let cool completely on wire racks.
• 11 stir together confectioners' sugar and lemon juice in a small bowl.
• 12 dip surface of each cookie in icing, and sprinkle with pistachios.
• 13 let set on wire racks.
• 14 cookies can be stored in airtight containers at room temperature up to 1 week.