Twelve Days of Cookies presented by Bridgeman’s Ice Cream returns for the 13th year. Baker and owner of Something Sweet, Maddie Lu Carlos shares her recipe for Lemon Pistachio Cranberry Wreaths paired with Bridgeman’s Cherry Nut ice cream.
1 c all-purpose flour (plus more for work surface)
¾ c cornstarch
1 tsp baking powder
¼ tsp salt
½ c unsalted butter, softened
½ c granulated sugar
2 egg yolks, room temperature
5 tsp lemon zest, finely grated
5 tsp lemon juice
1 tsp vanilla
1 ¾ c icing sugar
1 c pistachios, shelled and unsalted, toasted and coarsely chopped
½ c dried cranberries, coarsely chopped
Whisk flour, cornstarch, baking powder, and salt in a medium bowl
Put butter and 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 F. Transfer dough to a lightly floured work surface. Roll out to 1/8 inch thick. Using a 2 ½ inch round fluted cutter, cut out wreaths. 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 icing sugar and lemon juice in small bowl. Dip surface of each cookie in icing, sprinkle with pistachios and cranberries.