Pistachio Wreath Cookies
Creator of the Instagram account @pastrywithjenn, Jenn Yee shared her recipe for these festive green wreath-shaped cookies that are much easier to make than they look. Best of all, you can bake the cookies a day before you decorate them—handy when you’re preparing them for a cookie swap or holiday party. Just make sure you allow plenty of time for your butter to come to room temperature before making the cookies. If you use butter that is too cold, the dough will be stiff, which will make it harder to pipe.
Ingredients:
- 1 cup (5 oz./155 g) raw, shelled, unsalted pistachios
- 3/4 cup (6 oz./185 g) granulated sugar
- 1 2/3 cups (8 1/2 oz./265 g) all-purpose flour
- 1/2 tsp. kosher salt
- 12 Tbs. (1 1/2 sticks) (6 oz./185 g) unsalted butter, at room temperature
- 1 egg yolk
- 6 Tbs. (3 fl. oz./90 ml) heavy cream, at room temperature
- 1 tsp. vanilla extract
- 1 drop green gel food coloring or a few drops of green food coloring
- 1/3 cup (1 1/3 oz./40 g) confectioners’ sugar, sifted
- 2 tsp. fresh lemon juice
- 1/2 cup (1/2 oz./15 g) freeze-dried raspberries, lightly crushed
Directions:
Line 2 baking sheets with parchment paper.
In a food processor, combine the pistachios and 1/4 cup (2 oz./60 g) of the granulated sugar. Pulse until the pistachios are finely ground and the mixture resembles a coarse meal, about 30 pulses. (Be careful not to process the mixture too much. You don’t want it to turn into a paste.) Transfer the pistachio mixture to a bowl, add the flour and salt, and whisk to combine. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat together the butter and the remaining 1/2 cup (4 oz./125 g) granulated sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg yolk, cream, vanilla and food coloring. Mix on low speed until just combined, about 20 seconds. Scrape down the sides of the bowl. Add the flour mixture and mix on low speed until combined, about 20 seconds.
Spoon half the cookie dough into a large piping bag fitted with a #5 open star tip. (That’s an open star tip with a 7/16-inch/1 cm diameter, and is sold by Ateco as no. #825.) On one of the prepared baking sheets, pipe nine rings, each 3 inches (7.5 cm) in diameter and about 2 inches (5 cm) apart. Repeat with the second half of the cookie dough, piping 9 more rings on the second prepared baking sheet.
Transfer the baking sheets to the freezer for 30 minutes. (This will help the cookies spread less.) While the cookies chill, preheat an oven to 350°F (180°C).
Bake the cookies until starting to turn golden on the edges, about 15 minutes. Transfer the baking sheets to wire racks and let cool for 10 minutes, then transfer the cookies to the rack and let cool completely.
In a small bowl, whisk together the confectioners’ sugar and lemon juice until the sugar has dissolved and the mixture forms a smooth glaze. Using a fork, drizzle the glaze back and forth over one side of the cookie. Immediately sprinkle the raspberries on top of the glaze. Let set for about 30 minutes before serving. Makes 18 cookies.
Recipe by Jenn Yee, creator of the Instagram account @pastrywithjenn
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