Description
Delight in the festive charm of these Pistachio Cranberry Wreath Cookies, perfectly tender butter cookies studded with crunchy pistachios and tart dried cranberries. Shaped into wreaths and decorated with extra nuts, cranberries, and a dusting of powdered sugar, these cookies make a beautiful and delicious 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 the 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, beat together the softened unsalted butter and powdered sugar until the mixture is light, fluffy, and well combined to create the base for your cookies.
- Add vanilla: Stir in the vanilla extract thoroughly to infuse the dough with rich flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and cornstarch (if using) to evenly distribute the leavening agents and tenderizer.
- Combine wet and dry: Gradually add the dry ingredients into the wet mixture, mixing until a smooth dough forms without overworking it.
- Fold in nuts and cranberries: Gently fold in the finely chopped pistachios and dried cranberries, ensuring they are evenly dispersed throughout the dough.
- Shape cookies: Form the dough into small balls. Then create a hole in the center of each ball to shape into wreaths by smoothing the edges, or alternatively, use a wreath-shaped cookie cutter for uniform shapes.
- Bake: Arrange the wreath cookies on the prepared baking sheet, spacing them evenly, and bake for 12-15 minutes or until the edges turn a light golden color, indicating they’re perfectly baked.
- Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely, which helps them set and maintain their shape.
- Decorate: Once cooled, decorate the wreath cookies by sprinkling chopped pistachios and dried cranberries on top, followed by a light dusting of powdered sugar for a festive finish.
Notes
- For extra tender cookies, include the optional 2 tablespoons of cornstarch in the dry ingredients.
- Use a cookie scoop to make evenly sized cookies for consistent baking results.
- Store cooled cookies in an airtight container; they will keep fresh for up to one week.
- For longer storage, freeze the cookies for up to 3 months in a suitable container.
- Try adding a drizzle of white chocolate over the decorated wreaths for an indulgent twist.
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 130
- Sugar: 6g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
