Delightful Pistachio Cranberry Wreath Cookies Recipe
Creating festive Pistachio Cranberry Wreath Cookies at home not only fills your kitchen with wonderful aromas but also leads to scrumptious results that are perfect for sharing. These cookies blend the rich taste of pistachios with the tartness of cranberries, making them an ideal treat for any occasion, especially during the holiday season. The charm of their wreath shape adds a special touch, making them a delightful centerpiece on your dessert table.
Why Make This Recipe
Pistachio Cranberry Wreath Cookies stand out for their unique flavor and stunning appearance. With a mix of textures—crunchy pistachios and chewy cranberries—they offer a delightful eating experience. Not to mention, these cookies pair perfectly with a cup of tea or coffee, making them a great addition to any afternoon get-together. Plus, the vibrant colors make them visually appealing. It’s a tasty way to impress your guests!
How to Make Pistachio Cranberry Wreath Cookies
Ingredients:
- 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)
- Additional pistachios, chopped (for garnish)
- Dried cranberries (for garnish)
- Powdered sugar (for dusting)
Step by Step Instructions:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients into the butter mixture, mixing well.
- Fold in the chopped pistachios and cranberries. If using cornstarch, add it in at this step for extra tenderness.
- Scoop out a small portion of the dough and shape it into a ring on the prepared baking sheets. Repeat until all dough is used.
- Bake the cookies for 12-15 minutes or until they turn lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks.
- Once cooled, decorate with additional chopped pistachios, cranberries, and a light dusting of powdered sugar.
How to Serve Pistachio Cranberry Wreath Cookies
Serve these cookies on a beautiful platter during gatherings or as part of a holiday cookie exchange. Pair them with a hot beverage like apple cider or spicy chai for a delightful treat. You could also offer them alongside other festive sweets, creating a colorful dessert table to wow your guests.
How to Store Pistachio Cranberry Wreath Cookies
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them in a freezer-safe bag for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.
Tips to Make Pistachio Cranberry Wreath Cookies
- Use fresh, high-quality ingredients for the best flavor.
- For a richer flavor, consider lightly toasting the pistachios before chopping them.
- Adjust the consistency of the dough with a little extra flour or cornstarch if it feels too sticky.
Variation
You could substitute walnuts or almonds for the pistachios if you prefer a different nuttiness. If you like a sweeter cookie, consider adding semi-sweet chocolate chips for a unique twist.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and keep it in the refrigerator for up to 2 days before baking. Just let it sit at room temperature for a few minutes before shaping.
What can I serve with these cookies?
These cookies go wonderfully with milk, tea, or coffee, but you could also serve them with a scoop of vanilla ice cream for an indulgent dessert.
How can I tell when the cookies are done baking?
The cookies should look lightly golden at the edges. A gentle touch should indicate they are slightly firm to the touch but still soft enough in the center.
Enjoy baking and sharing your festive Pistachio Cranberry Wreath Cookies this season! For more delicious recipes, you can check out this High Protein Chicken Salad or explore a tasty Crispy Garlic Chicken Fried Rice.
Pistachio Cranberry Wreath Cookies
Ingredients
Cookie Base
- 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 For added flavor, consider toasting before chopping.
- 1/2 cup dried cranberries, chopped
- 2 tbsp cornstarch Optional for extra tenderness.
Garnish
- to taste additional pistachios, chopped
- to taste dried cranberries For decoration.
- to taste powdered sugar For dusting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients into the butter mixture, mixing well.
- Fold in the chopped pistachios and cranberries. If using cornstarch, add it at this step for extra tenderness.
- Scoop out a small portion of the dough and shape it into a ring on the prepared baking sheets. Repeat until all dough is used.
Baking
- Bake the cookies for 12-15 minutes or until they turn lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks.
- Once cooled, decorate with additional chopped pistachios, cranberries, and a light dusting of powdered sugar.