Description
Festive shortbread cookies shaped like wreaths, combining sweet pistachios and tart cranberries, perfect for holiday gatherings.
Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 3/4 cup (90 g) powdered sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup finely chopped shelled pistachios
- 3/4 cup chopped dried cranberries
Instructions
- Cream the butter and powdered sugar together until light and fluffy, about 2–3 minutes.
- Mix in the egg yolk and vanilla extract.
- Fold in the flour, salt, pistachios, and cranberries.
- Chill the dough for 30–60 minutes.
- Roll the dough into 1-tablespoon pieces or pipe it into 2-inch wreaths on parchment paper.
- Press a few pistachios and cranberries on top of each wreath.
- Bake at 350°F (175°C) for 10–12 minutes or until edges are just set.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
Chilling the dough overnight deepens the flavor and makes shaping easier.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American