Cranberry Lemon Pistachio Cookies


My mom loves holiday baking and this is a recipe for cranberry lemon pistachio cookies from Martha Stewart that she has been making for many years. They are almost too pretty to eat. ❤ The tart lemon taste of the icing is my favourite part. 

Cranberry Lemon Pistachio Cookies

I usually don’t start my Christmas baking this early. I usually end up leaving it to the last minute (NOT GOOD) 🙁 This year I started baking a few weeks ago and I am almost done which means I have more time for other holiday activities in the coming weeks. Yippee!

I hope everyone has a great day. In my Therapeutic Recreation class ( last one this semester!!) we are having a potluck  and guess who brought the cookies?! ME!!  🙂

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Cranberry Lemon Pistachio Cookies
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Ingredients
  1. 1 cup all purpose flour, plus more for work surface
  2. 3/4 cup plus 1 tablespoon cornstarch
  3. 1 teaspoon baking powder
  4. 1/4 teaspoon salt
  5. 1/2 cup unsalted butter, softened
  6. 1/2 cup plus 1 tablespoon granulated sugar
  7. 2 large egg yolks, room temperature
  8. 5 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
  9. 1 teaspoon vanilla
  10. 1 3/4 cups icing sugar
  11. 1 cup shelled unsalted pistachios, toasted and coarsely chopped
  12. 1/2 cup dried cranberries, coarsely chopped
Instructions
  1. 1. Whisk flour, cornstarch, baking powder, and salt in a medium bowl.
  2. 2. 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.
  3. 3. 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.
  4. 4. Preheat oven to 350 F. Transfer dough to a lightly floured work surface. Roll out to 1/8 inch thick. Using a 2 1/2 inch round fluted cutter, cut out wreaths. Cut out centers of wreaths using a 7/8 inch round cutter.
  5. 5. Space 2 inches apart on baking sheets lined with parchment paper. Refrigerate until firm, about 15 minutes. Bake until just golden, about 12 minutes.
  6. 6. Let cool completely on wire racks.
  7. 7. Stir together icing sugar and lemon juice in a small bowl. Dip surface of each cookie in icing, and sprinkle with pistachios and cranberries.
Adapted from Martha Stewart
Adapted from Martha Stewart
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