Pistachio Shortbread Fig Jam Wreaths

Deck the halls with pistachio wreaths. Not your average sugar cookie, every layer of this wreath offers a different note of flavor.

Shortbread cookie. The base of the cookie is shortbread, which is light, fluffy, buttery & crisp.

Eggnog Icing. Adds an additional layer of warmth.

Crushed Pistachios. Not only providing a green color but mild nuttiness completing sweetness.

Fig Jam. Provides a honey like sweetness more subtle than traditional raspberry or grape.

Pistachio Shortbread Fig Jam Wreaths


  • 1 cup of butter, softened
  • 1 cup of powdered sugar
  • 2 cups of flour
  • 1 TSP of salt
  • 1 TSP of cold water
  • 1/2 cup of powdered sugar
  • 4 TBSP of eggnog
  • 1/2 cup of crushed pistachios
  • 2 TBSP of dried edible flowers *optional*
  • Decorative Sprinkles *optional*
  • 1/2 cup of fig jam
  1. Shortbread cookies. Heat oven to 325 degrees.
  2. Cube butter. Add to food processor, add flour, powdered sugar and salt. Add water if needed.
  3. Process until combined and crumbly.
  4. Combine into a single ball. Cool in fridge for 20 minutes.
  5. Roll dough on surface covered with powdered sugar until 1/8th an inch thick.
  6. Cut out cookies. Using a large and circular cutter, create an equal number of bottom and top layer cookies.
  7. Bake bottom layer cookies for 10-12 minutes, or until the edges or golden. Bake the top layers for 8-10. Allow cookies to cool.
  8. Eggnog Icing. In bowl, add eggnog and powdered sugar until fully incorporated.
  9. Dip top layer of cooled cookies. Drop off excess.
  10. Sprinkle with crushed pistachios, dried flowers and sprinkles.
  11. Place on drying rack and allow icing to dry.
  12. Assemble cookies. Spread thin layer of fig jam on cookies.
  13. Serve and enjoy!

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