Description
These Pistachio Cranberry Wreath Cookies are festive, buttery, and tender cookies perfect for holiday celebrations or any time you want a sweet treat. Featuring a delightful combination of crunchy pistachios and tart dried cranberries, these wreath-shaped cookies are as charming to look at as they are delicious. Finished with a sprinkle of powdered sugar and extra chopped nuts and berries, they bring a lovely burst of flavor and texture that will please any cookie lover.
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 the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large bowl, beat together the softened unsalted butter and powdered sugar until the mixture is light, fluffy, and well combined. Then add vanilla extract and mix thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and optional cornstarch to create an even mixture. Gradually add this dry mix to the wet ingredients, stirring until a cohesive dough forms.
- Add Nuts and Berries: Carefully fold the finely chopped pistachios and chopped dried cranberries into the dough, distributing them evenly without overmixing.
- Shape the Wreaths: Roll the dough into small balls. For each ball, create a hole in the center with your finger and smooth the edges to form a wreath shape. Alternatively, use a wreath-shaped cookie cutter for uniformity.
- Bake: Place the shaped 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 but the centers remain tender.
- Cool and Decorate: Transfer the baked cookies to a wire rack to cool completely. Once cooled, decorate by sprinkling additional chopped pistachios, dried cranberries, and a light dusting of powdered sugar over the top for a festive finish.
Notes
- For extra tender cookies, incorporate the optional cornstarch into the dry ingredients.
- Use a cookie scoop to make all cookies the same size, ensuring uniform baking.
- Store cookies in an airtight container for up to one week or freeze for up to three months to maintain freshness.
- For a rich, decadent twist, consider adding a drizzle of white chocolate over the decorated cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
