Description
Delightfully festive Pistachio Cranberry Wreath Cookies combine buttery shortbread with crunchy pistachios and tart dried cranberries, shaped into charming wreaths and dusted with powdered sugar for a perfect holiday treat.
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 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, cream together the softened unsalted butter and powdered sugar until the mixture is light and fluffy. Then, add vanilla extract and mix thoroughly to combine the flavors well.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and optional cornstarch to evenly distribute the leavening and seasoning.
- Combine Dough: Gradually add the dry ingredient mixture to the creamed butter mixture, mixing until a cohesive dough forms, taking care not to overwork it.
- Add Nuts and Fruit: Gently fold in the finely chopped pistachios and dried cranberries to evenly incorporate their texture and flavor throughout the dough.
- Shape Cookies: Shape the dough into small balls, then create the wreath form by making a hole in the center of each ball and smoothing the edges carefully. Alternatively, use a wreath-shaped cookie cutter for uniform shapes.
- Bake: Arrange the shaped cookies on the prepared baking sheet with some space apart. Bake in the preheated oven for 12-15 minutes until the edges turn a light golden brown.
- Cool and Decorate: Transfer the baked cookies onto a wire rack to cool completely. Once cooled, decorate with additional chopped pistachios and dried cranberries, then dust lightly with powdered sugar for a festive look.
Notes
- For extra tender cookies, include the optional cornstarch in the dough mixture.
- Use a cookie scoop to ensure all cookies are of uniform size for consistent baking results.
- Store these cookies in an airtight container to maintain freshness for up to one week or freeze them for up to three months.
- For a special decadent twist, drizzle melted white chocolate over the decorated cookies once they are fully cooled.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
