Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1/2 cup pistachios, roughly chopped
- 1/2 cup dried cranberries
- 1 large egg
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, granulated sugar, and brown sugar until fluffy, about 3-4 minutes.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour and baking soda. Gradually incorporate this mixture into the wet ingredients until just combined.
- Fold in the chopped pistachios and dried cranberries.
- Scoop tablespoons of dough and shape them into small wreaths.
- Place cookies on a parchment-lined baking sheet and bake for 10-12 minutes, until edges are lightly golden.
- Allow to cool on a wire rack and dust with powdered sugar before serving.
Notes
Store in an airtight container at room temperature for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian