Recipe from Martha Stewart
Here's what you need:
1 tsp baking powder
1/4 tsp salt
1 cup all purpose flour (sifted), plus more for work surface
3/4 cup plus 1 Tbsp cornstarch
1/2 cup (1 stick) unsalted butter (softened)
1/2 cup plus 1 Tbsp granulate sugar
2 large egg yolks (room temperature)
5 tsp lemon zest (finely grated)
2 Tbsp fresh lemon juice
1 tsp pure vanilla extract
1 3/4 cups confectioner's sugar
1 1/2 cups pistachios (unsalted, shelled, toasted, and coarsely chopped)
1/2 cup dried cranberries (finely chopped)
How to make them:
Whisk flour, cornstarch, baking powder, and salt in a medium bowl.
Put butter and sugar into a 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, gradually mix in flour mixture.
Shape into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
Preheat oven to 350˚F.
Transfer dough to a lightly floured work surface.
Roll out to a generous 1/8 inch think.
Using a 2 1/2-inch round fluted cutter, cut out wreaths.
Reroll scraps and cut out more.
Cut out centers of wreaths using a 7/8-inch round cutter.
Line baking sheets with parchment paper.
Space 2 inches apart on prepared baking sheet.
Refrigerate until firm, about 15 minutes.
Bake about 12 minutes or until just golden.
Let cool on pan for 5 minutes, then transfer to wire racks to cool completely.
Stir together confectioner's sugar and lemon juice in a small bowl.
Dip surface of each cookie in inching.
Sprinkle with pistachios and cranberries.
Let set on wire racks then ENJOY!