- 1 cup flour
- 3/4 cup plus 1 tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
Mix altogether and set aside.
In a mixer bowl, beat
- 1 stick (4 oz) of soft butter
- 1/2 cup sugar
- 2 egg yolks
- 2 tsp vanilla
- 1/2 tsp almond extract
Add flour mixer and blend well – if dough does not come together easily, add 1-2 tsp water to make a smooth dough
Wrap dough and refrigerator 15-20 minutes.
Roll dough out on a floured surface to about 1/8 inch thick.
Using fluted cutters, cut one large wreath and use a smaller cutter to make a center cut.
Put on parchment lined or silpat lined sheets.
Refrigerate for 20 minutes
Bake at 350 degree for about 12-14 minutes
Cool completely on a rack.
In a small bowl, mix 1-3/4 cups confectioners sugar and 2 tbsps milk (can also use lemon juice) to make a smooth frosting.
Top each cookie with frosting and sprinkle on pistachios and perhaps a small piece of a candied cherry for color.