Description
Delight in these festive Pistachio Cranberry Wreath Cookies, perfect for holiday gatherings or anytime you crave a tender, buttery cookie studded with crunchy pistachios and tart dried cranberries. This recipe yields beautifully ring-shaped cookies dusted with powdered sugar, offering a sweet and nutty flavor combination that is both elegant and comforting.
Ingredients
Scale
Cookie Dough
- 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
- 2 tbsp cornstarch (optional for extra tenderness)
- 1/2 cup pistachios, finely chopped
- 1/2 cup dried cranberries, chopped
Decoration
- Additional chopped pistachios
- Dried cranberries
- Powdered sugar for dusting
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and powdered sugar together until the mixture is light, fluffy, and well combined. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and cornstarch if using. This ensures an even distribution of leavening and tenderness agents.
- Form Dough: Gradually add the dry ingredients to the butter mixture, mixing gently until a soft dough forms. Take care not to overmix to keep the cookies tender.
- Add Nuts and Fruit: Fold in the finely chopped pistachios and chopped dried cranberries evenly throughout the dough to create bursts of flavor and texture.
- Shape Cookies: Roll the dough into small balls, then create a hole in the center of each ball to form a wreath shape. Smooth the edges gently, or alternatively, use a wreath-shaped cookie cutter for uniform shapes.
- Bake: Place the shaped cookies on the lined baking sheet and bake in the preheated oven for 12-15 minutes, or until the edges are just lightly golden, signaling they are perfectly baked.
- Cool and Decorate: Transfer the cookies to a wire rack to cool completely. Once cooled, decorate by pressing additional chopped pistachios and dried cranberries onto the cookies, then dust with powdered sugar for a festive finish.
Notes
- For extra tenderness, cornstarch is optional but recommended.
- Ensure butter is softened to room temperature for easier creaming.
- Use parchment paper to avoid sticking and facilitate even baking.
- Allow cookies to cool fully before decorating to prevent melting the powdered sugar and toppings.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
