> 1 (16.5 oz) tube Pillsbury ™ Sugar Cookie Dough
> 1/4 cup all-purpose flour, plus more for rolling
> 1 1/2 cups salted shelled pistachios
> 1- 2 lemons
> 1 1/2 cups confectioners' sugar
> Cinnamon candy hearts, as needed
Preheat oven to 350°F. Line 2 cookie sheets with parchment. In a large bowl, break up the cookie dough, then thoroughly incorporate the flour.
Dust work surface with more flour, place half the dough on surface, and refrigerate the other half. Roll dough to ¼-inch thickness, working quickly so dough doesn’t get too soft. Using a 3-inch fluted or wreath-shaped cookie cutter, cut out shapes. (If using a fluted round, use a smaller cookie cutter to cut out centers.) Space wreaths 2 inches apart on prepared cookie sheet. Chill in the refrigerator. Repeat with other half of dough and dough from cutout centers.
Bake cookies 8–12 min., until set and edges begin to brown. Let cool 2 min., then transfer to a wire rack to cool completely.
Meanwhile, using a knife or food processor, very finely chop the pistachios. Transfer pistachios to a plate. From the lemons, grate 1 tsp zest and squeeze 3 tbsp juice. In a medium bowl, combine the confectioners’ sugar, lemon zest, and lemon juice. Stir together until glaze forms. When cookies are cool, one by one, dip each cookie in glaze and then pistachios, pressing lightly so they adhere. Finish each with the candy hearts. Return to wire rack 30 min., until glaze stiffens. Store in an airtight container for up to 5 days.