Description
Festive and buttery wreath-shaped cookies filled with crunchy pistachios and tart dried cranberries, perfect for holiday gatherings.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup shelled pistachios, chopped
- 1/2 cup dried cranberries, chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 egg, for egg wash
- Coarse sugar, for sprinkling
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Mix in vanilla extract.
- Gradually add flour and salt, mixing until a soft dough forms. Fold in chopped pistachios and cranberries.
- Divide dough into small portions and roll each into a rope. Shape into wreaths, pinching ends to seal.
- Place wreaths on prepared baking sheets. Brush with egg wash and sprinkle with coarse sugar.
- Bake for 12-15 minutes, or until edges are lightly golden. Cool on wire racks before serving.
Notes
You can customize the seasonings to taste.