How can I store Pistachio Cranberry Wreath Cookies?

Store your cookies in an airtight container at room temperature. They can last up to a week, though they're most delicious when fresh. If you have any leftover cookies, ensure they are cooled completely before storing to maintain texture.

Can I make these cookies ahead of time for the holidays?

Absolutely! You can prepare the dough in advance and freeze it. Once you're ready to bake, just thaw the dough in the refrigerator overnight before shaping them into wreaths.

What can I substitute for eggs in this recipe?

If you're looking for an egg substitute, consider using one tablespoon of flaxseed meal mixed with three tablespoons of water for each egg. Allow this mixture to sit for a few minutes until it becomes gelatinous.

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but remember to reduce the amount of salt in the recipe since salted butter will add additional saltiness.

How can I enhance the flavor of these cookies?

To elevate the taste, you can include spices like cinnamon or nutmeg or add a splash of almond extract for deeper nutty notes. Experimenting with flavors will help you find your perfect cookie.

Pistachio Cranberry Wreath Cookies – Sweet & Simple Christmas Treats

Ingredients

Units Scale

1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup shelled pistachios, finely chopped
1 cup dried cranberries, chopped
Powdered sugar for dusting, optional

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Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Cream together the softened butter and granulated sugar for about 2-3 minutes until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the creamed butter mixture, mixing just until combined.
Fold in the chopped pistachios and dried cranberries.
Shape about a tablespoon of dough into a wreath shape and place on the baking sheets, leaving space between each cookie. Bake for 12-15 minutes until edges turn lightly golden.
Let cookies sit for 5 minutes on baking sheets before transferring to a wire rack to cool. Dust with powdered sugar before serving, if desired.

Notes

These cookies are great for sharing at festive gatherings and can be stored in an airtight container for up to a week.

Author: Emily Carter
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 100mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg