Pistachio Cranberry Wreath Cookies: A Festive Delight

These Pistachio Cranberry Wreath Cookies are a colorful and flavorful addition to your holiday gatherings, perfect for gifts or simply indulging.

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Prep Time 20

Cook Time 15

Cooling Time 10

Total Time 45

Servings: 24 cookies

Course: Cookies

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Base

1 cup Unsalted Butter softened
3/4 cup Granulated Sugar
2 cups All-Purpose Flour can substitute with gluten-free flour blend

For the Mix-Ins

1 cup Chopped Pistachios can substitute with almonds or pecans
1 cup Dried Cranberries can use fresh but may alter texture

For the Finishing Touch

1 cup Powdered Sugar for dusting

Equipment

Electric Mixer
Mixing bowl
Baking sheet
Parchment paper
Spatula
wire rack

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine softened unsalted butter and granulated sugar. Beat until light and fluffy, about 2 to 3 minutes.
Gradually add all-purpose flour and blend on low speed until just incorporated.
Gently fold in chopped pistachios and dried cranberries until evenly distributed.
Shape cookie dough into wreaths and place on the prepared baking sheet, spacing them apart.
Bake for 12 to 15 minutes until lightly golden around the edges.
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Dust with powdered sugar before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 50mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Ensure butter is softened to room temperature for best results. Monitor baking time to achieve your preferred cookie softness.

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