Name: Lemon-Pistachio Wreaths
Yield: 1
Ingredients: 1 c. all-purpose flour -; 3/4 c. cornstarch -; 1 tbsp. cornstarch -; 1 tsp. baking powder -; 1/4 tsp. salt -; 1/2 c. unsalted butter -; 1/2 c. granulated sugar -; 1 tbsp. granulated sugar -; 2 large egg yolks -; 5 tsp. finely grated lemon zest -; 2 tbsp. fresh lemon juice -; 1 tsp. pure vanilla extract -; 1 3/4 c. confectioners' sugar -; 1 1/2 c. shelled unsalted pistachios -

Ingredients for - Lemon-Pistachio Wreaths

1. 1 c. all-purpose flour

2. 3/4 c. cornstarch

3. 1 tbsp. cornstarch

4. 1 tsp. baking powder

5. 1/4 tsp. salt

6. 1/2 c. unsalted butter

7. 1/2 c. granulated sugar

8. 1 tbsp. granulated sugar

9. 2 large egg yolks

10. 5 tsp. finely grated lemon zest

11. 2 tbsp. fresh lemon juice

12. 1 tsp. pure vanilla extract

13. 1 3/4 c. confectioners' sugar

14. 1 1/2 c. shelled unsalted pistachios

How to cook deliciously - Lemon-Pistachio Wreaths

1 . Stage

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.

2 . Stage

Preheat oven to 350 degrees. 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.

3 . Stage

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.