PISTACHIO WREATH COOKIES
Studded with pistachios and shaped like wreaths, these five-ingredient shortbread cookies are as festive as they are flavorful.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 4 dozen
Number Of Ingredients 5
Steps:
- In a food processor, process butter, confectioners' sugar, and salt until smooth. Add flour and pulse until a dough forms. Stir in pistachios. Divide dough into 2 disks; wrap each in plastic and refrigerate until firm, 1 hour.
- Preheat oven to 350 degrees. Working with one disk at a time, roll out on a lightly floured work surface to 1/4 inch thick. Using a 2-inch round fluted cutter, cut out wreaths. Using a 3/4-inch round cutter, cut out centers of wreaths. Reroll scraps. Transfer to parchment-lined baking sheets. Freeze until firm, 15 minutes. Bake until cookies are set and barely golden at edges, 10 to 12 minutes. Transfer cookies on sheets to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.
LEMON-PISTACHIO WREATHS
Pistachios help make these cookies look festive for the holidays.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 11
Steps:
- 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.
LEMON PISTACHIO WREATHS
Make and share this Lemon Pistachio Wreaths recipe from Food.com.
Provided by Az B8990
Categories Dessert
Time 42m
Yield 4 dozen, 16 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Cookies can be stored in airtight containers at room temperature up to 1 week.
Nutrition Facts : Calories 251.3, Fat 11.7, SaturatedFat 4.5, Cholesterol 41.5, Sodium 62.9, Carbohydrate 34.2, Fiber 1.5, Sugar 20.1, Protein 3.7
CLEMENTINE, CRANBERRY & PISTACHIO MERINGUE WREATH
This stunning dinner party dessert makes a showstopping centrepiece - the individually portioned pieces make serving really simple
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h55m
Number Of Ingredients 8
Steps:
- Heat oven to 140C/120C fan/gas 2 and cut a piece of baking parchment large enough to line your biggest baking sheet. Using a plate as a template, draw a circle roughly 28cm in diameter onto the parchment, then flip it over onto the baking sheet so the pencil marks don't come into contact with the meringue.
- Put the egg whites in a large, clean bowl and beat with an electric whisk until doubled in volume and holding soft peaks. Add the sugar 1 or 2 tbsp at a time, whisking continuously, until the meringue is stiff and shiny, and the sugar has been used up.
- Dab a blob of meringue on each corner of the parchment to stick it to the baking sheet. Using the circle as a guide, spoon 10 mounds of meringue onto the parchment in a wreath shape. Create a little divot in the centre of each one with the back of a teaspoon. Bake for 1 hr 30 mins, then leave in the oven to cool completely (overnight if you can).
- Put the cranberries and sugar in a saucepan and bring to a simmer. Turn up the heat and boil for 1-2 mins, until you have a sugary syrup, but the cranberries are still whole. Leave to cool completely.
- When you're ready to serve, place the meringue wreath on a large board or plate. Pour the cream into a bowl, and add the zest and liqueur, if using. Whip until the cream just holds soft peaks. Fill each meringue crevice with a spoonful of cream, then top with 1-2 slices of clementine and some cranberries. Drizzle some cranberry syrup and sprinkle generously with pistachios, then let everyone dive in.
Nutrition Facts : Calories 304 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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- If you chilled your wreath overnight, let it come to room temperature. When you are ready to bake, preheat the oven to 170°C (340°F).
- To make a sugar glaze, add the sugar and water to a small saucepan over medium heat. Stir until the sugar has dissolved. While the babka is still hot, drizzle the sugar glaze on top.
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