Description
These Pistachio Cranberry Wreath Cookies are a festive and tender treat perfect for holiday celebrations or any special occasion. The buttery cookies are studded with crunchy pistachios and tart dried cranberries, shaped into charming wreaths, and finished with a delicate dusting of powdered sugar and extra nuts and berries for decoration.
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: Preheat the 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 together the softened unsalted butter and powdered sugar using an electric mixer or by hand until the mixture is light and fluffy, then add the vanilla extract and mix well to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and optional cornstarch to distribute the leavening and seasoning evenly.
- Mix Dough: Gradually add the dry ingredient mixture to the butter and sugar mixture, mixing until a soft dough forms. Avoid overmixing to keep cookies tender.
- Fold in Nuts and Fruit: Gently fold the finely chopped pistachios and chopped dried cranberries into the dough, ensuring even distribution.
- Shape Cookies: Shape the dough into small balls, then create wreath shapes by making a hole in the center of each ball and smoothing the edges. Alternatively, use a wreath-shaped cookie cutter for uniform shapes.
- Bake: Arrange the shaped cookies on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, until the edges are lightly golden but the center remains soft.
- Cool and Decorate: Allow the cookies to cool completely on a wire rack. Once cooled, decorate each wreath with additional chopped pistachios and dried cranberries, then dust lightly with powdered sugar for a festive finish.
Notes
- For extra tender cookies, include the optional cornstarch in the dry ingredients.
- Use a cookie scoop to make cookies uniform in size, ensuring even baking.
- Store cookies in an airtight container at room temperature for up to one week, or freeze for up to three months to maintain freshness.
- For a decadent twist, drizzle cooled cookies with melted white chocolate before serving.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 120
- Sugar: 7g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
