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I love lemon, I love pistachios, I love cookies and I love wreaths! I think it is safe to say that I love these Lemon-Pistachio Wreath cookies.
For this recipe be sure to use raw pistachios. If they are roasted and/or salted, it will affect the flavor. To ensure freshness buy the ones that are still in their shells and while we are at it, lets crack open the nutritional benefits of pistachios! A one ounce serving of pistachios contains approximately 49 kernels, 170 calories and a variety of different vitamins, minerals and beneficial phytonutrients.
Pistachios are also a great source of vitamin E which is a powerful fat-soluble antioxidant, essential for maintaining the integrity of cell membranes and often recommended for healthy and beautiful skin. Vitamin E also does an excellent job of protecting the skin from UV damage, providing daily defense against premature aging and skin cancer. So just think, after a few of these wonderful cookies, you are going to be well on your way to glowing with true beauty and long life!?
Did you know that Pistachio trees are wind-pollinated? One male tree produces enough pollen for 25 nut-bearing females. Female trees produce their first nuts at about age five and can bear fruit for up to 200 years. Fascinating! These cookies are not too sweet and the lemon and pistachio taste great together.
Taking in so much knowledge is making me feel weak, must eat cookies and restore my energy! Enjoy!
This is how fine I ground my cashews. Remember, cashews don’t require soaking.
Cover your cutting board with plastic wrap, then place the dough in the center and cover
with a top piece of plastic. Please, don’t skip this step. If you do I am not to be held
responsible if your dough sticks to the board, rolling-pin, floor, fingers,
or your neighbors dog. :) Been there and done that
and my wish to save you from that hair pulling experience.
Roll out to about 1/4″ thickness. Be sure to roll the dough out evenly. Remove top layer
of plastic when you are ready to use your cookie cutters. Don’t toss the plastic just yet
because you will repeat this process over and over, until the dough is used up.
Having the bottom layer of plastic not only prevents your dough from sticking to the
surface, it also helps when it comes to removing the cookie shape from the surface. The
least amount of times you have to handle the dough the better.
Take a look at the center row. I recommend using a piping bag to put the frosting on with
so you have better control. Sprinkle the pistachio bits on the frosting and hand select where you
place the cranberries. You want to disperse the red around the cookie evenly.
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