Terribly tired by the holiday cookies you’ve been making year after year after year? Well, dust off your apron and yank out your baking sheets because we have some new inspiration for all of your holiday baking projects.
That inspiration is particularly due to “Let It Snow,” a festive holiday cookie cookbook from Agnes Prus, a German baker who transitioned from a career as an art historian to a full-fledged baker. In “Let It Snow,” 24 cookie recipes—think chocolate snowmen, almond brittle snowflakes, and poppy seed and marzipan hearts—take up the pages of a snow-flecked book. Her cookies aren’t your average, run-of-the-mill holiday cookies; instead, she has garnered a collection of sweets with that hard-to-come-by wow factor.
Let It Snow, $8.99 on Amazon
That’s certainly the case for her recipe for pistachio and raspberry rings, which can be found below. These cute sugar cookie rings are smeared with raspberry jam and white icing, then finished off with a smattering of finely chopped pistachio kernels and bits of bright red goji berries. The cookies come together pretty quickly and simply, but they look like they’re straight out of a bakery’s window—and everyone biting into one will think so, too.
Recipe excerpted with permission from “Let it Snow” by Agnes Prus, published by Hardie Grant Books October 2019, RRP $11.99 hardcover.
Round Cutters in Graduated Sizes, $13 on Amazon
Pistachio & Raspberry Rings
Pistachio & Raspberry Rings
- 200 g (7 oz) butter, diced
- 100 g (3 ½ oz/scant ½ cup) raw cane sugar
- 1 tsp vanilla extract
- 1 egg
- 80 g (3 oz/ ½ cup) pistachio kernels
- 220 g (8 oz/1 ¾ cups) plain (all-purpose) flour + a little extra
- Grated zest of 1 lemon
- Pinch of salt
- 200 g (7 oz) raspberry jam
- 100 g (3 ½ oz/generous ¾ cup) icing (confectioner’s) sugar + a little extra
- About 50 g (2 oz/⅓ cup) pistachio kernels, finely chopped
- 25 goji berries (or cranberries), finely chopped
- For the dough, cream together the butter, sugar and vanilla extract. Add the egg and briefly mix in. Finely grind the pistachios in a food processor and add to the butter mix, along with the remaining ingredients. Knead everything into a smooth dough. Leave in a cool place for about 1 hour, wrapped in cling film (plastic wrap).
- Preheat the oven to 175ºC (340ºF/gas 3). Roll out the dough on a floured work surface to a thickness of about 3 mm (⅛ in). Press out 5 cm (2 in) circles and make a hole in the middle of each one. Place on baking sheets lined with baking parchment and bake for about 10 minutes until golden. Take the biscuits (cookies) out of the oven and allow to cool.
- Heat up the raspberry jam in a small saucepan and coat one size of half of the rings with it. Put one uncoated ring on top of each coated one, sandwiching them together.
- For the icing, pour the icing sugar into a small bowl and stir 2 tablespoons water into it until smooth. Coat the top sides of the rings with the icing and immediately decorate with pistachios and goji berries. Dust with a hint of icing sugar, leave to dry and store in a tin.
Header image courtesy of Frauke Antholz.