Description
These Pistachio Cranberry Wreath Cookies are buttery, tender treats perfect for holiday gatherings or any festive occasion. Featuring finely chopped pistachios and dried cranberries, these cookies combine nutty crunch and tart sweetness in a charming wreath shape, decorated with extra nuts, cranberries, and a dusting of powdered sugar. Easy to make and delightfully festive, they bring both flavor and cheer to your cookie platter.
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 and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and powdered sugar together until the mixture is light and fluffy, which helps create tender cookies. Then, add the vanilla extract and mix well to distribute the flavor evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and optional cornstarch. This ensures the leavening and texture agents are evenly distributed.
- Form the Dough: Gradually add the dry ingredients into the wet ingredients bowl, mixing until a cohesive dough forms without overmixing, which could toughen the cookies.
- Add Mix-Ins: Gently fold in the finely chopped pistachios and dried cranberries, distributing them evenly throughout the dough for balanced flavor and texture.
- Shape into Wreaths: Take small portions of dough and roll into balls. Create a hole in the center of each ball to form a wreath shape, smoothing the edges to make an even ring. Alternatively, use a wreath-shaped cookie cutter for uniformity.
- Arrange and Bake: Place the shaped cookies on the prepared baking sheet spaced apart to allow for slight spreading. Bake in the preheated oven for 12-15 minutes or until the edges turn a light golden color, indicating doneness.
- Cool and Decorate: Remove the cookies from the oven and let them cool completely on a wire rack. Once cooled, decorate by sprinkling with additional chopped pistachios, dried cranberries, and a light dusting of powdered sugar for extra festive appeal and texture.
Notes
- For extra tender cookies, use the optional cornstarch in the dry mix.
- Make cookies uniform in size by using a cookie scoop to ensure even baking.
- Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.
- For a decadent twist, drizzle melted white chocolate over the cooled cookies before decorating.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
