Something fun we did last year (because they were too cute not to), these Martha Stewart inspired Christmas Wreath Cookies went down a treat!

TOTAL TIME: A good while
YIELD: About 30 Cookies
Requires one 2 1/2-inch round fluted cutter and one 7/8-inch round cutter

130g all-purpose flour, plus more for work surface
100g plus 1 tablespoon cornflour
1 teaspoon baking powder
1/4 teaspoon salt
115g unsalted butter, softened
100g plus 1 tablespoon granulated sugar
2 large egg yolks, room temperature
5 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
230g icing sugar
130g shelled unsalted pistachios, toasted and coarsely chopped

Instructions

1. Whisk flour, cornflour, 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. (if the dough is too flaky add a dash of full fat milk) Shape into a single disk, wrap in clingfilm. Refrigerate until firm, about 1 hour.

2. Preheat oven to 180c. 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. (definitely cut the inner shape out once the cookie is already on the baking tray or it will break). 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.

3. Stir together icing sugar and lemon juice in a small bowl. Dip surface of each cookie in icing, and sprinkle with coarsely chopped pistachios and cranberrys. Let set on wire racks.

Photo courtesy of Sugar Pot