Christmas Cookies: Pistachio and Cranberry Donuts

For the shortcrust pastry, first mix the flour, baking powder, sugar and lemon zest in a bowl. Add egg, butter and approx. 1 tbsp cold water. Knead quickly with the dough hook of the hand mixer to a smooth dough and wrap in foil and put in the fridge for approx. 1 hour.

Then roll out the dough thinly (approx. 3 mm) on a lightly floured work surface and cut out approx. 30 circles with a wavy edge. Place on a baking sheet lined with baking paper and bake in the preheated oven at 200 degrees top / bottom heat (or convection oven 175 degrees) on the middle rack for about 8 - 9 minutes until golden yellow.

Cut out 30 circles of the same size with a wavy edge and a hole in the middle from the rest of the dough. Bake as indicated above. Then pull the baking paper from the baking sheet onto a wire rack to cool down.

Chop the cranberries and pistachios medium coarsely. Mix the powdered sugar and lemon juice together to make a glaze. Brush the cookies with the hole in the middle and sprinkle with cranberries and pistachios. Let dry. In the meantime, stir the jam until smooth and brush the biscuits without holes with it. Place a decorated cookie on each, press lightly and allow to dry. These cookies taste great and are a real feast for the eyes on the cookie plate 🙂