Deliciously Festive Pistachio Cranberry Wreath Cookies
A delightful blend of pistachios and dried cranberries, these Pistachio Cranberry Wreath Cookies are a festive treat perfect for gatherings.
Equipment
- Electric mixer
- Baking Sheets
- parchment paper
- Mixing bowls
- Spatula
Ingredients
For the Cookie Dough
- 1 cup Unsalted butter softened
- 1 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
For the Mix-ins
- 1 cup Shelled pistachios finely chopped
- 1 cup Dried cranberries chopped
For Dusting (Optional)
- Powdered sugar for light dusting before serving
Instructions
Step‑by‑Step Instructions for Pistachio Cranberry Wreath Cookies
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, combine the softened butter and granulated sugar and cream for about 2-3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt, then gradually add to the wet ingredients until just combined.
- Gently fold in the finely chopped pistachios and dried cranberries with a spatula.
- Shape small amounts of dough into rings or wreath forms and place on baking sheets.
- Bake in the preheated oven for 12-15 minutes until edges are lightly golden.
- Let the cookies cool on baking sheets for about 5 minutes before transferring them to a wire rack.
- Dust cooled cookies lightly with powdered sugar before serving.
Notes
Ensure soft butter and avoid over-mixing for tender cookies. Dusting enhances sweetness and presentation.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 14gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 6gVitamin A: 200IUCalcium: 20mgIron: 0.5mg
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