This Pistachio Wreath Cookie recipe is perfect for a holiday party as winter approaches. This recipe makes 48 pistachio cookies, so your guests should come hungry. Ilea Shahan, Marla Harvey, and Jane Schwab brought this recipe to our cookie table competition, and it’s safe to say we couldn’t resist them because of their beauty and their flavor.
These Pistachio Cookies Are Actually…Healthy?
If you’ve ever had pistachio ice cream, you might wonder why these cookies aren’t green. Well, we hate to give you a “Santa Claus isn’t real” moment, but that coloring in pistachio ice cream is artificial. Pistachios themselves, though, are actually a naturally healthy source of protein and antioxidants as well as a source of compounds that have anti-inflammatory qualities. So, don’t feel too guilty about indulging in pistachio goodies this holiday season!
Pistachio Wreath Cookies
Description
A great way to spruce up your holiday table!
Ingredients
- 270 g all-purpose flour
- 1 tsp ground cardamom
- 1 /2 tsp kosher salt
- 150 g sugar
- 50 g pistachios, finely chopped
- 226 g unsalted butter, room temperature
- 1 egg
- 1 tsp vanilla extract
- 330 g powdered sugar
- 1 /4 cup whole milk
Instructions
- Combine flour, cardamom, and salt in a bowl.
- In a food processor, combine the granulated sugar and pistachios, process until finely ground.
- Transfer pistachio sugar to a stand mixer fitted with the paddle attachment, add butter and beat until smooth, scraping sides of bowl as needed.
- Add the egg and vanilla extract and mix until just combined.
- Add the flour mixture and mix on low speed until the dough comes together.
- Portion the dough into two pieces and shape into discs, allow dough to chill for at least 1 hour in the fridge.
- Roll dough on a lightly floured surface to ¼ inch thickness.
- Cut cookies using a scalloped cutter then transfer to a parchment lined baking sheet and freeze. Scraps can be rerolled once.
- After chilling cookies for at least 30 minutes, put in the oven preheated to 350 degrees.
- Bake the cookies for 12-14 minutes, rotating halfway through. Cookies should be set and just beginning to brown on the edges.
- Allow to cool completely before finishing.
- Mix together the powdered sugar and milk to make a thick icing to top the cookies.
- Spread icing using an offset, then sprinkle the top with the finely chopped pistachios.
Recipe by Ilea Shahan, Marla Harvey, and Jane Schwab / Photography by Dave Bryce and Laura Petrilla
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