Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 cup pistachios, shelled and roughly chopped
- 1 cup dried cranberries
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract. Make sure everything is well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the butter mixture, stirring until just combined.
- Gently fold in the chopped pistachios and dried cranberries.
- Scoop out about two tablespoons of dough and roll it into a ball. Shape each ball into a wreath by making a hole in the center.
- Place your wreaths on the prepared baking sheet, spacing them about two inches apart. Bake for about 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Drizzle with icing or sprinkle on extra pistachios if desired.
- Store in an airtight container for up to a week or freeze for later enjoyment.
Notes
For a dairy-free option, substitute margarine or coconut oil for butter. You can also use walnuts or almonds instead of pistachios.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian