Description
These Pistachio Cranberry Wreath Cookies are festive, buttery, and tender treats perfect for holiday celebrations. Enhanced with chopped pistachios and dried cranberries, these wreath-shaped cookies combine a delightful crunch and chewy sweetness. Lightly dusted with powdered sugar and decorated with extra pistachios and cranberries, they not only taste delicious but also look charming on any 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 and Prepare: 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, cream the softened unsalted butter and powdered sugar together until the mixture becomes light and fluffy. This will help give the cookies a tender texture. Add in the vanilla extract and mix well to combine.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and optional cornstarch for extra tenderness. Gradually incorporate these dry ingredients into the creamed butter mixture, stirring until a smooth dough forms.
- Add Nuts and Fruit: Fold in the finely chopped pistachios and chopped dried cranberries evenly throughout the dough to distribute flavor and texture.
- Shape the Wreaths: Take small portions of dough to form balls. Shape each ball into a wreath by creating a hole in the center and smoothing the edges around, or use a wreath-shaped cookie cutter to achieve uniform shapes.
- Bake: Place the shaped cookies on the prepared baking sheet and bake for 12 to 15 minutes until the edges turn lightly golden, indicating they’re perfectly cooked.
- Cool and Decorate: Allow the cookies to cool completely on a wire rack. Once cooled, decorate the wreaths by pressing additional chopped pistachios and dried cranberries onto the surface, then dust lightly with powdered sugar for a festive touch.
Notes
- For extra tender cookies, adding the optional cornstarch is recommended.
- Use a cookie scoop to portion the dough evenly for uniform cookie sizes and consistent baking.
- Store cookies in an airtight container for up to one week to maintain freshness, or freeze them for up to three months.
- For an indulgent variation, drizzle white chocolate over the decorated cookies.
Nutrition
- Serving Size: 1 cookie (approx. 28g)
- Calories: 130
- Sugar: 7g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
