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
Ingredients:
- 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
- Shortbread cookies. Heat oven to 325 degrees.
- Cube butter. Add to food processor, add flour, powdered sugar and salt. Add water if needed.
- Process until combined and crumbly.
- Combine into a single ball. Cool in fridge for 20 minutes.
- Roll dough on surface covered with powdered sugar until 1/8th an inch thick.
- Cut out cookies. Using a large and circular cutter, create an equal number of bottom and top layer cookies.
- 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.
- Eggnog Icing. In bowl, add eggnog and powdered sugar until fully incorporated.
- Dip top layer of cooled cookies. Drop off excess.
- Sprinkle with crushed pistachios, dried flowers and sprinkles.
- Place on drying rack and allow icing to dry.
- Assemble cookies. Spread thin layer of fig jam on cookies.
- Serve and enjoy!