A beautiful home-baked addition to a festive platter.
Ingredients
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
Method
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.