Pistachio Cardamom Christmas Wreath Cookies
- Cook Time: 1 hour 12 minutes
- Total Time: 1 hour 12 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup shelled pistachios, very finely ground
- 1 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (for glaze)
- 2–3 teaspoons milk (for glaze)
- 1/4 cup chopped pistachios (for topping)
- Red nonpareils or dried cranberries (for decoration)
Instructions
- In a large mixing bowl, beat the softened unsalted butter and 3/4 cup of powdered sugar until the mixture is light and fluffy. This should take about 2 to 3 minutes with an electric mixer. Stir in the vanilla and almond extracts until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, finely ground pistachios, ground cardamom, and salt. The ground pistachios should be almost like a flour consistency to ensure a smooth dough texture.
- Gradually add the flour mixture to the creamed butter. Mix on low speed until a soft dough forms. Be careful not to overmix, as this can make the cookies tough. If the dough feels too soft, you can wrap it in plastic wrap and chill it in the refrigerator for 30 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take about a tablespoon of dough and roll it into a 4-inch long rope. Join the ends together to form a circle, pinching them slightly to seal. Place the wreaths on the prepared baking sheet about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are just barely starting to turn a light golden brown. Do not overbake; they should remain relatively pale. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Whisk together the remaining powdered sugar and milk to create a thick glaze. Once the cookies are completely cool, drizzle the glaze over each wreath. Immediately sprinkle with chopped pistachios and small red nonpareils or tiny bits of dried cranberries to look like holly berries.