cranberry, lemon & pistachio wreath cookies




Prep Time


Cook Time

A beautiful home-baked addition to a festive platter.


For the cranberry, lemon & pistachio wreath cookies

  • 1 cup flour
  • ¾ cup cornflour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 120g butter — softened
  • ½ cup sugar
  • 2 egg yolks
  • ¼ cup finely grated lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup roughly chopped toasted pistachios
  • 1 cup roughly chopped dried cranberries

For the lemon icing

  • 2 cups icing sugar
  • Juice of 1–2 lemons


For the cranberry, lemon & pistachio wreath cookies

  • Whisk the flour, cornflour, baking powder and alt in a bowl.
  • In a separate bowl, cream the butter and sugar until light and fluffy.
  • Mix in the egg yolks, lemon zest and vanilla.
  • Gradually stir in the flour mixture.
  • Wrap the dough in plastic wrap and refrigerate for 30–40 minutes or until firm.
  • Preheat the oven to 175°C (155°C fan bake). Line 2 baking trays with baking paper.
  • Roll out the dough on a lightly floured surface to a thickness of 3–4mm.
  • Use a 6–7cm fluted cutter to cut out cookies. Use a 3cm round cutter (a piping bag nozzle is good for this) to cut out the centres.
  • Place on the prepared trays and refrigerate for about 15 minutes until firm.
  • Bake for 12–15 minutes or until golden. Cool on wire racks.
  • To make the Lemon Icing, sift the icing sugar into a shallow bowl and add as much lemon juice as you need to make a pourable icing.
  • Dip the top of each cookie in icing then sprinkle with the pistachios and cranberries.