Pistachio Cranberry Wreath Cookies
Festive cookies that combine rich pistachios and tart cranberries, perfect for any occasion.
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.
Notes
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze in a freezer-safe bag for up to three months, separating layers with parchment paper.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gSodium: 50mgSugar: 5g