PistachioCranberryWreathCookie_1600x400_P1.jpg
PistachioCranberryWreathCookie_600x360_P1.jpg
Pistachio-Cranberry Wreath Cookies
Logo
Recipe - Welcome
PistachioCranberryWreathCookie_600x360_P1.jpg
Pistachio-Cranberry Wreath Cookies
Prep Time90 Minutes
Servings36
Cook Time30 Minutes
Ingredients
1 cup(s) (2 sticks) salted butter, softened
2 tsp. Vanilla Extract
/4 cup(s) white chocolate melts
1 1/2 cup(s) Icing Sugar
3 cup(s) plain flour
1/2 cup(s) pistachios, roughly chopped
1 Large Egg
1 1/2 tsp. Baking Powder
1/2 cup(s) dried cranberries, roughly chopped
Directions
  1. Cream together butter and icing sugar with electric mixer until light and fluffy. Add egg and vanilla; continue beating until well-combined. Sift flour and baking powder together in separate bowl. Gradually add dry ingredients to butter mixture, beating until dough forms.
  2. Preheat oven to 375° F. Line baking sheets with parchment paper. Working with 1/4 of dough at a time, place between 2 sheets of parchment. Roll out to 1/4-inch thickness. Cut out wreaths using large fluted round cutter for outside and a smaller circle, flower or starburst cutter for middle. Remove off-cuts; continue process until all dough is used.
  3. Transfer cookies to pans, using knife or spatula. Place 1 inch apart. If cookies are too soft to move, place in freezer until firm enough to transfer. Bake cookies until lightly golden, about 10 minutes. (Time will vary by oven. Monitor first pan to see how long they take.) Remove cookies from oven. Let cool completely on pans.
  4. Pour white chocolate into microwave-safe bowl. Microwave for 20 seconds at a time until melted and smooth. One at a time, dip tops of cookies into chocolate. Place on wire rack. Before chocolate sets, sprinkle cookies with mixture of pistachios and cranberries.
90 minutes
Prep Time
30 minutes
Cook Time
36
Servings

Shop Ingredients

Makes 36 servings
1 cup(s) (2 sticks) salted butter, softened
an image
Challenge Butter Butter, Salted - 4 Each
$6.48$1.62 each
2 tsp. Vanilla Extract
an image
Adams Extract Vanilla Extract, Pure - 1.5 Ounce
$10.48$6.99/oz
/4 cup(s) white chocolate melts
an image
Brookshire's Bark Coating, Vanilla, Microwaveable - 24 Ounce
$3.98$0.17/oz
1 1/2 cup(s) Icing Sugar
Not Available
3 cup(s) plain flour
Not Available
1/2 cup(s) pistachios, roughly chopped
Not Available
1 Large Egg
an image
Brookshire's Large Eggs - 12 Each
$2.56$0.21 each
1 1/2 tsp. Baking Powder
an image
Brookshire's Double Acting Baking Powder - 10 Each
$2.18$0.22 each
1/2 cup(s) dried cranberries, roughly chopped
an image
Brookshire's Dried Cranberries - 9.5 Ounce
$2.98$0.31/oz

Directions

  1. Cream together butter and icing sugar with electric mixer until light and fluffy. Add egg and vanilla; continue beating until well-combined. Sift flour and baking powder together in separate bowl. Gradually add dry ingredients to butter mixture, beating until dough forms.
  2. Preheat oven to 375° F. Line baking sheets with parchment paper. Working with 1/4 of dough at a time, place between 2 sheets of parchment. Roll out to 1/4-inch thickness. Cut out wreaths using large fluted round cutter for outside and a smaller circle, flower or starburst cutter for middle. Remove off-cuts; continue process until all dough is used.
  3. Transfer cookies to pans, using knife or spatula. Place 1 inch apart. If cookies are too soft to move, place in freezer until firm enough to transfer. Bake cookies until lightly golden, about 10 minutes. (Time will vary by oven. Monitor first pan to see how long they take.) Remove cookies from oven. Let cool completely on pans.
  4. Pour white chocolate into microwave-safe bowl. Microwave for 20 seconds at a time until melted and smooth. One at a time, dip tops of cookies into chocolate. Place on wire rack. Before chocolate sets, sprinkle cookies with mixture of pistachios and cranberries.