Ingredients
Equipment
Method
Preparation Steps
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients.
- Fold in the finely chopped pistachios and dried cranberries.
- Shape the dough into rings or wreath shapes and place on prepared baking sheets.
- Bake for 12–15 minutes or until lightly golden around the edges.
- Allow the cookies to cool for 5 minutes on the sheets before transferring to a wire rack.
- Dust with powdered sugar if desired before serving.
Nutrition
Notes
Use room temperature ingredients for better emulsion. Don't overmix the dough to maintain softness.