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Pistachio Cranberry Wreath Cookies Recipe

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Delight in these festive Pistachio Cranberry Wreath Cookies—tender, buttery cookies filled with crunchy pistachios and tart dried cranberries, shaped into charming wreaths perfect for holiday celebrations or anytime you want a festive treat.

Ingredients

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

  1. Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar using a mixer or by hand until the mixture is light, fluffy, and pale in color, which helps create a tender cookie texture.
  3. Add Vanilla Extract: Stir in the vanilla extract thoroughly to infuse the dough with rich, warm flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and cornstarch (if using) to evenly distribute these leavening and tenderness agents in the dough.
  5. Mix Dry Ingredients Into Wet: Gradually add the dry mixture to the wet ingredients, mixing gently until a soft dough forms without overworking it to avoid tough cookies.
  6. Fold in Pistachios and Cranberries: Carefully fold the finely chopped pistachios and dried cranberries into the dough to distribute these flavorful add-ins evenly.
  7. Shape Cookies: Take small portions of dough to form into balls. Then create a hole in the center of each ball to form a wreath shape, smoothing edges for a neat presentation. Alternatively, use a wreath-shaped cookie cutter for uniformity.
  8. Bake: Place the shaped cookies on the prepared baking sheet with adequate spacing and bake them in the preheated oven for 12 to 15 minutes, or until the edges turn lightly golden, indicating doneness.
  9. Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely, helping them firm up for decoration.
  10. Decorate: Once cooled, decorate the cookies by sprinkling additional chopped pistachios and dried cranberries on top, then finish with a light dusting of powdered sugar to enhance their festive appearance and flavor.

Notes

  • Using cornstarch is optional but recommended for a softer, more tender cookie texture.
  • Ensure butter is softened to room temperature for easier creaming and better texture.
  • Chop pistachios and dried cranberries finely to allow easy shaping and pleasant texture in each bite.
  • For a more uniform wreath shape, using a cookie cutter is helpful, especially when making many cookies.
  • Store cookies in an airtight container at room temperature for up to one week.
  • These cookies freeze well; freeze in an airtight container and thaw before serving.

Find it online: https://forkvista.com/pistachio-cranberry-wreath-cookies-recipe/