Description
A festive and elegant holiday cookie featuring a buttery shortbread base adorned with pistachios and dried cranberries, shaped into charming wreaths that are perfect for gifting or holiday gatherings.
Ingredients
Scale
- 2¼ cups all-purpose flour
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup pistachios, finely chopped
- ½ cup dried cranberries, finely chopped
- ¼ teaspoon salt
Instructions
- Cream butter and sugar until light and fluffy, about 3 minutes. Beat in egg and vanilla extract.
- Gradually mix in flour and salt until just combined. Fold in chopped pistachios and cranberries.
- Shape dough into 1-inch balls. On parchment-lined baking sheets, flatten each ball and use your thumb to make a hole in the center, creating a wreath shape.
- Chill cookies for 15 minutes. Meanwhile, preheat oven to 350°F (175°C).
- Bake for 12-15 minutes until edges are lightly golden. Cool completely on wire racks.
Notes
- Store in an airtight container for up to 1 week
- Dough can be frozen for up to 3 months
- For best results, chop cranberries and pistachios finely for easier shaping
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 165
- Sugar: 11g
- Sodium: 25mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g