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Pistachio Wreaths or Yesil Fistik Bisküvi December 14, 2007

Posted by Paula Erbay in Desserts.
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cookies-pistachio.jpg 

¼ lb Butter, unsalted room temperature
¼ cup Sugar
¼ tsp Cinnamon, Ground
Lemon Zest from 1 lemon, finely grated
1 Egg Yolk
¾ Cup Flour, All-Purpose
¼ lb Pistachio Nuts, Raw, Shelled, unsalted (not dyed)
16 Cherries, Candied (cut in half for 32 pieces)
Jam of your choice

Finely grind pistachios, should be about 1 1/3 Cups ground.

Beat butter, sugar, cinnamon, and lemon zest until creamy. Beat in egg yolk. Sift flour over mixture, add pistachios and mix until thoroughly blended. Divide dough in half. Sift a little powdered sugar or flour over work surface. Roll each dough portion into a log about 8 inches long (on prepared surface). Wrap rolls in plastic or wax paper. Place rolls on a baking sheet and refrigerate at least 1 hour.

Preheat oven to 350F, lightly grease two baking sheets (or use parchment paper).

Cut each log into 16 pieces. Slightly flatten each piece and make a dent in center (like for Thumbprint cookies). Place on prepared baking sheet. Fill each dent with jam of your choice (I use Apricot, Raspberry, or Strawberry). Place a candied cherry half on each cookie.

Bake for 10 -15 minutes until lightly golden. Let rest in pan a couple of minutes, then transfer to wire rack until completely cooled.

Makes 32 cookies

 

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