Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Festive Pistachio Cranberry Shortbread Wreaths

Festive Pistachio Cranberry Shortbread Wreaths

  • Author: Alyssa

Description

Festive Pistachio Cranberry Shortbread Wreaths: buttery cookies adorned with pistachios and cranberries, perfect for holiday celebrations.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup powdered sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup chopped pistachios
  • 1 cup dried cranberries, chopped
  • ½ cup semi-sweet chocolate chips (for drizzle)

Instructions

  1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This is crucial for even baking.
  2. Cream the Butter and Sugars: In a large mixing bowl, cream together 1 cup of softened unsalted butter, ½ cup of granulated sugar, and ½ cup of powdered sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer.
  3. Add the Eggs and Vanilla: Crack 2 large eggs into the mixture, adding 1 teaspoon of vanilla extract. Mix until well combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Gradually add this to the wet mixture, stirring until just combined. Be careful not to overmix.
  5. Fold in Nuts and Fruit: Gently fold in 1 cup of chopped pistachios and 1 cup of chopped dried cranberries. This adds texture and bursts of flavor to every bite.
  6. Shape the Cookies: Using a cookie scoop or your hands, take a portion of the dough, roll it into a ball, and then use your finger to create a hole in the center, shaping it like a wreath. Place on a baking sheet lined with parchment paper.
  7. Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Keep an eye on them to prevent overbaking.
  8. Drizzle with Chocolate: Meanwhile, melt ½ cup of semi-sweet chocolate chips in a microwave-safe bowl, heating in 30-second intervals until smooth. Once the cookies are cool, drizzle the melted chocolate over the tops.
  9. Cool and Serve: Allow the cookies to cool completely. Enjoy them fresh, or store them in an airtight container to keep them soft.

Find it online: https://recipecastle.com/festive-pistachio-cranberry-shortbread-wreaths/