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Wreath Cookies
Makes 28¼ cup unsalted butter, softened
¼ cup plus 2 tablespoons
confectioners’ sugar
¼ teaspoon vanilla bean paste
1⁄8 teaspoon lemon extract
1 cup all-purpose fl our
½ teaspoon fresh lemon zest, divided
1⁄8 teaspoon salt
1 large egg white
3 tablespoons fi nely chopped dried
cranberries
3 tablespoons fi nely chopped
roasted pistachios
- In a large bowl, beat together but-
ter, confectioners’ sugar, vanilla bean
paste, and lemon extract with a mixer
at medium speed until fl uff y, 3 to 4
minutes, stopping to scrape sides of
bowl.
- In a medium bowl, whisk together
fl our, ¼ teaspoon lemon zest, and
salt. With mixer at low speed, gradu-
ally add fl our mixture to butter mix-
ture, beating just until combined.
- Turn out dough onto a lightly
fl oured surface, and shape into a disk.
Wrap in plastic wrap, and refrigerate
for 30 minutes.
- Preheat oven to 350°. Line 2 baking
sheets with parchment paper.
- Unwrap dough and place on a lightly
fl oured surface. Using a rolling pin,
roll out dough to a 1⁄8-inch thickness.
Using a 1¾-inch fl uted round cutter,
cut 28 rounds from dough, rerolling
scraps as necessary. Using a ¾-inch
round cutter, cut centers from rounds.
Using an off set spatula, transfer cook-
ies to prepared baking sheets. Freeze
for 10 minutes.
- Brush a thin layer of egg white
onto cookies. Sprinkle with dried
cranberries, pistachios, and remaining
¼ teaspoon lemon zest. - Bake until edges of cookies are lightly
browned, 8 to 10 minutes. Let cool on
pans for 5 minutes. Remove from pans,
and let cool completely on wire racks.
Store in an airtight container at room
temperature for up to 3 days.