Pistachio Cranberry Wreath Cookies
Delightful wreath-shaped cookies with a festive blend of pistachios and cranberries, perfect for holiday gatherings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup shelled pistachios, finely chopped
- 1 cup dried cranberries, chopped
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract until combined.
- Whisk together the all-purpose flour, baking powder, and salt in a separate bowl.
- Combine the dry mixture to the butter mixture, mixing until just combined.
- Fold in the chopped pistachios and dried cranberries using a spatula.
- Shape a small amount of dough (about 1 tablespoon) into a ring or wreath shape.
- Bake the cookies in the preheated oven for 12-15 minutes, or until edges are lightly golden.
- Cool the cookies on the baking sheets for 5 minutes before transferring them to a wire rack.
- Dust with powdered sugar if desired before serving.
Notes
These cookies make a wonderful holiday gift and pair perfectly with hot cocoa or chai latte. Store in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg