The Hunger Struck - Confessions of a Food Fanatic.

OK guys and gals it’s officially December so I’m no longer holding back in the holiday baking department. Believe me, it took some effort over the past two weeks to refrain from launching myself head first into cookie baking and I’m thankful I was able to exercise some restraint. It’s not easy having a constant supply of home baked goods at your immediate disposal, especially if you have some weakness where will power is concerned. I don’t know about you, but I’m capable of finishing off a whole bakery full of cookies before they have even been around for a day.

These lemon pistachio cookies come from Martha Stewart and they will make you forget about your usual holiday cookie recipes. I’m a traditionalist when it comes to cookie baking, there are 3 particular recipes I absolutely have to make each year. They are also usually the ones I bake first. This year after a long process of elimination,  I have selected several new recipes that I’m quite excited to try.I won’t be leaving my traditional one this year either, just adding a few new recipes to the mix.

These Lemon Pistachio Cookies are absolutely beautiful and are especially great if you love lemon desserts as much as I do. You’ll have to be careful though, because once you start eating these little guys you may not be able to stop. And if you happen to live with someone whose not crazy about lemon desserts as I do, you may just find yourself eating the whole lot!

Lemon Pistachio Wreaths – Recipe adapted from Martha Stewart – Makes about 24 cookies

1 cup all-purpose flour, plus more for working

3/4 cup plus 1 tablespoon of corn starch

1 teaspoon baking power

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1/2 cup plus 1 tablespoon granulated sugar

2 large egg yolks at room temperature

5 teaspoons of finely grated lemon zest, plus 2 tablespoons freshly squeezed lemon juice

1 teaspoon pure vanilla extract

1 3/4 cups confectioners’ sugar

1 1/2 cups shelled unsalted pistachios, roasted and coarsely chopped

In a medium sized bowl sift together the flour, cornstarch, baking powder and salt. In the bowl of your stand mixer fitted with the paddle attachment, combine the butter and sugar and mix on medium high speed until light and fluffy. Mix in the egg yolks , lemon zest and vanilla and mix until all ingredients are combined. Reduce the speed to low and gradually mix in the dry ingredients, when the dough comes together form into a disc and refrigerate for 1 hour.

Preheat the oven to 350 Fahrenheit. Transfer the dough to a lightly floured work surface and roll it out to about 1/8 inch thick. Using a 3 inch round cookie cutter (use a fluted one if you have, they will look more like wreaths that way) cut out the dough and place on a parchment lined baking sheet about 2 inches apart. Re roll the scraps and cut out more until all of the dough is used. Refrigerate cut cut out dough for 15 minutes uncovered until firm. Bake for 12 minutes until just lightly golden and allow to cool completely on a wire rack.

In a medium bowl stir together confectioners’ sugar and lemon juice and whisk to combine making sure there are no lumps. Dip the surface of each cookie into the icing and sprinkle with the chopped pistachios. Allow the icing to firm up for a bout 20 minutes. These cookies can be stored at room temperature in an air tight container for up to a week, if they last that long!