Description
A festive treat that combines crunchy pistachios and tart dried cranberries in a buttery cookie, perfect for holiday gatherings.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup dried cranberries
- 1 cup chopped pistachios
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then add the almond extract.
- In a separate bowl, whisk together the flour and baking powder. Gradually blend this dry mixture into the wet ingredients until just combined.
- Gently fold in the cranberries and chopped pistachios.
- Use a tablespoon to portion out the dough, shaping each piece into a wreath.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with powdered sugar or drizzle with melted white chocolate if desired.
Notes
For variations, try using dried cherries or sunflower seeds if you have nut allergies. Be sure to measure ingredients accurately for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, holiday, desserts, festive, pistachio, cranberry