Pistachio Wreaths

  • 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.

 

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