Description
Delicious Pistachio Cranberry Wreath Cookies combine buttery, tender dough studded with crunchy pistachios and tart dried cranberries. These festive wreath-shaped cookies are perfect for holiday celebrations and feature a light dusting of powdered sugar and colorful nut and berry decorations.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup pistachios, finely chopped
- 1/2 cup dried cranberries, chopped
- 2 tbsp cornstarch (optional for extra tenderness)
For Decoration:
- Additional pistachios, chopped
- Dried cranberries
- Powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and powdered sugar until the mixture is light and fluffy. Then, add the vanilla extract and mix thoroughly to combine.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, salt, and cornstarch if using. Gradually add these dry ingredients to the creamed butter mixture and mix until a smooth dough forms.
- Add Nuts and Fruit: Fold the finely chopped pistachios and chopped dried cranberries gently into the dough, ensuring even distribution without overmixing.
- Shape Wreaths: Form the dough into small balls. Create wreath shapes by making a hole in the center of each ball and smoothing the edges, or use a wreath-shaped cookie cutter for uniform shapes.
- Bake: Arrange the cookies on the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 12-15 minutes, or until the edges turn lightly golden.
- Cool and Decorate: Let the cookies cool on a wire rack. Once cooled, decorate them by sprinkling with additional chopped pistachios, dried cranberries, and a light dusting of powdered sugar for a festive look.
Notes
- For extra tender cookies, include the optional cornstarch in the dough.
- Use a cookie scoop to make cookies of uniform size, ensuring even baking.
- Store cookies in an airtight container to keep fresh for up to one week, or freeze for up to three months.
- For a rich variation, drizzle white chocolate over the cooled cookies before serving.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 110
- Sugar: 6g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
