My mom has been perfecting her recipe for cranberry lemon pistachio cookies over the years, and they’re almost too beautiful to devour. The tangy lemon icing is my absolute favorite part of these vibrant Christmas treats. I’m thrilled to continue this beloved tradition, which has become an integral part of our holiday celebrations.
Typically, I don’t start my Christmas baking until closer to the holiday. However, this year, I’ve been ahead of the game and have almost completed my festive baking. With more time on my hands, I’m excited to tackle other holiday activities in the coming weeks.
The only downside to starting early is that these irresistible cookies are likely to disappear before Christmas Day. It’s a small price to pay for the joy they bring!
One idea is to hang them on the tree as festive ornaments. Alternatively, double the recipe and give some away as gifts. I think it would be wonderful to receive a batch of these scrumptious cookies wrapped in cellophane bags with red and green ribbons. It’s a thoughtful gesture that your friends, coworkers, or neighbors are sure to appreciate.
A Few Variations for These Wreath Cookies
As you’re crafting your cranberry pistachio wreath cookies, consider elevating them with edible flowers. You can find these at local farmers’ markets, gourmet food stores, or some grocery shops. Just be sure to avoid the florist section, where pesticides and other unwanted chemicals might have been used. Instead, opt for flowers that are specifically intended for human consumption.If pistachios aren’t your cup of tea, don’t worry – there are plenty of alternatives. Chopped almonds, mixed nuts, or even walnuts would work beautifully in their place. And if you’re not a fan of cranberries, dried cherries could be a great substitute. Simply chop them up to achieve the desired texture.The combination of cranberries and orange is undeniably charming, but feel free to experiment with different flavors and textures. You could try adding some food coloring to your frosting mixture to create a unique hue that complements the cookies’ natural colors. Alternatively, you might enjoy the simplicity of white frosting, reminiscent of snow-covered landscapes.Ultimately, making cranberry pistachio Christmas cookies is a wonderful way to get into the holiday spirit. The process is easy and enjoyable, and the end result is a delicious treat that’s sure to impress.
Cranberry Lemon Pistachio Cookies
Cranberry Lemon Pistachio Cookies
Bella Bucchiotti, the mastermind behind this delightful holiday treat, presents a recipe that’s sure to become a cherished tradition. The perfect harmony of tart lemon icing and sweet cranberry pistachio flavors makes these Christmas cookies truly unforgettable. With its vibrant colors and mouthwatering aroma, making a batch of cranberry pistachio wreath cookies is an experience you’ll eagerly repeat year after year.Before diving into the recipe, take note that this treat requires some prep time: 15 minutes to be exact. Once you’ve got your ingredients in order, it’s just 12 minutes of cooking time followed by a 1-hour chill period. In total, you’re looking at about 1 hour and 27 minutes from start to finish. The end result? A batch of 16 scrumptious cookies that are sure to impress.
Instructions
In a medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt until well combined. Next, combine softened butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, scraping down the sides as needed. Add egg yolks, lemon zest, and vanilla extract to the mixture, beating on low speed until just combined. Gradually mix in the flour mixture on low speed, followed by a brief pause to scrape down the sides again. Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm. Preheat your oven to 350°F. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Use a 2 1/2-inch round fluted cutter to cut out wreath shapes, then use a 7/8-inch round cutter to create center holes in each wreath. Place the cookies on baking sheets lined with parchment paper, leaving about 2 inches of space between each cookie. Refrigerate for an additional 15 minutes before baking at 350°F for 12-14 minutes, or until just lightly golden. Allow the cookies to cool completely on wire racks before proceeding with decoration. To make the icing, whisk together powdered sugar and lemon juice in a small bowl until smooth. Dip the surface of each cooled cookie into the icing, then sprinkle with chopped pistachios and dried cranberries for added flavor and visual appeal.
