Pistachio Wreath Cookies Food

PISTACHIO COOKIES

Steps:

• Cream the butter and sugar together; add baking powder and nutmeg and mix well with electric mixer.
• Add eggs and vanilla and continue to beat at medium speed until light and fluffy.
• Stir in flour just until moist; fold in nuts taking care to not over mix.
• Cover the bowl with plastic wrap or damp cloth and refrigerate for 1 hour.
• Preheat oven to 350 degrees.
• Line cookie sheets with parchment paper.
• Shape dough into 1 inch balls, flatten slightly with bottom of small glass.
• Place 4 inches apart on prepared cookie sheets and bake 10 to 12 minutes or until set.
• Transfer to wire rack to cool completely and enjoy.

PISTACHIO WREATHS

Steps:

• In a large mixing bowl, beat butter until softened. Add sugar and beat until fluffy. Add egg, vanilla and almond extract and beat well.
• Stir together flour, baking powder and salt. Add the flour mixture to the butter mixture and beat until well mixed.
• Divide the dough in half and stir food coloring into one half. Cover and chill at least 30 minutes.
• Preheat oven to 375 degrees F.
• On a lightly floured surface, roll about 1/2 tablespoon of plain dough into a 6-inch rope. Repeat with green dough.
• Place ropes side by side and twist together about 6 times. Form twisted ropes into a circle and gently pinch ends together.
• Place on an ungreased cookie sheet. Repeat with remaining dough, leaving 2 inches between cookies. Place small amount of chopped pistachios onto each wreath where ends are pinched together.
• Bake for about 10 minutes. Cool on cookie sheet for about 1 minute. Remove and cool thoroughly on rack.

PISTACHIO WREATH COOKIES

Steps:

• In a food processor, process butter, confectioners' sugar, and salt until smooth. Add flour and pulse until a dough forms. Stir in pistachios. Divide dough into 2 disks; wrap each in plastic and refrigerate until firm, 1 hour.
• Preheat oven to 350 degrees. Working with one disk at a time, roll out on a lightly floured work surface to 1/4 inch thick. Using a 2-inch round fluted cutter, cut out wreaths. Using a 3/4-inch round cutter, cut out centers of wreaths. Reroll scraps. Transfer to parchment-lined baking sheets. Freeze until firm, 15 minutes. Bake until cookies are set and barely golden at edges, 10 to 12 minutes. Transfer cookies on sheets to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

PISTACHIO COOKIES

Steps:

• In a large bowl, beat the butter, oil and confectioners' sugar until blended (mixture will clump together). Add eggs, one at a time, beating well after each addition. Beat in extract and food coloring. , Combine the flour, pudding mix, baking soda, cream of tarter and salt; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1 hour., Shape into 1-in. balls; roll in colored sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Cool for 1 minute before removing to wire racks. Store in an airtight container.

PISTACHIO COOKIES

Steps:

• For the dough: Place butter and sugar in the bowl of an electric mixer; beat on medium speed until creamy, about 2 minutes.
• Add egg and vanilla; beat 1 minute.
• Slowly add flour, beating on medium speed until a stiff dough forms.
• Roll out dough on floured surface to a rectangle 3/8-imch thick; wrap in plastic.
• Freeze until firm, 15 minutes.
• For filling: Place pistachios and sugar in a food processor; process until powdery.
• Add egg yolks and 1 Tbs water; process to a smooth paste.
• Remove dough from freezer; unwrap.
• For the wash: Beat egg with 1 teaspoon water; brush over top of dough.
• Press pistachio paste over dough.
• Roll dough and filling into a log; wrap tightly in plastic wrap, foil, or parchment paper.
• Freeze until very firm 1 hour or overnight.
• Heat oven to 350°F.
• Remove dough from freezer; unwrap.
• Slice rolled dough into 3/8-inch thick slices.
• Bake on cookie sheet until edges are golden brown, about 12 minutes.

WREATH COOKIES

Steps:

• In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the egg yolks one at a time. gradually mix in the flour. Cover dough and chill until firm, about 2 hours.
• Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or aluminum foil. Roll dough into balls a little smaller than walnuts. Dip the balls in egg white, then roll them in the chopped walnuts. Place cookies 1 inch apart onto the prepared cookie sheets. Press thumb into middle of each ball to create a divot.
• Bake for 12 to 15 minutes in the preheated oven, or until edges are golden. Remove from oven and repress divots, fill the divots with 1/2 teaspoon of raspberry jam. Remove cookies to cool on wire racks.

LEMON-PISTACHIO WREATHS

Steps:

• Whisk flour, cornstarch, baking powder, and salt in a medium bowl. Put butter and granulated 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. Transfer dough to a lightly floured work surface. Roll out to a generous 1/8 inch thick. Using a 2 1/2-inch round fluted cutter, cut out wreaths. Reroll scraps, and cut out. 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 confectioners' sugar and lemon juice in a small bowl. Dip surface of each cookie in icing, and sprinkle with pistachios. Let set on wire racks.