Lemon Pistachio & Cranberry Wreath Cookies

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!