Pistachio Cranberry Wreath Cookies
These festive cookies combine crunchy pistachios and tart cranberries, making them a perfect holiday treat or afternoon snack.
Servings: 24 cookies
Calories: 120kcal
Ingredients
Cookie Dough Ingredients
- 250 grams unsalted butter, softened 1 cup
- 125 grams powdered sugar 1 cup
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour 2 cups
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 75 grams pistachios, finely chopped about 1/2 cup
- 75 grams dried cranberries, chopped about 1/2 cup
- 2 tablespoons cornstarch optional for extra tenderness
Garnish Ingredients
- Additional chopped pistachios for garnish
- Additional dried cranberries for garnish
- Powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and cornstarch (if using).
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the chopped pistachios and dried cranberries until evenly distributed throughout the dough.
- Using about a tablespoon of dough, roll it into a ball, press it flat, and make a small hole in the center. Shape the dough into a wreath and place it on the prepared baking sheet, setting them about 5 centimeters apart.
Baking
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Garnishing
- Sprinkle additional chopped pistachios, dried cranberries, and a dusting of powdered sugar on top for decoration.
Notes
For extra tenderness, don’t hesitate to use the cornstarch in your dough. Feel free to experiment with other nuts or dried fruits. If you want a richer flavor, consider adding a hint of almond extract.