Pistachio Wreath Cookies

christmas party cookies counter
Photo: John Dolan
Prep Time:
15 mins
Total Time:
1 hrs
4 dozen

Studded with pistachios and shaped like wreaths, these five-ingredient shortbread cookies are as festive as they are flavorful.


  • 2 sticks unsalted butter, room temperature

  • ¾ cup confectioners' sugar

  • ½ teaspoon fine salt

  • 2 ⅓ cups unbleached all-purpose flour, spooned and leveled, plus more for dusting

  • 1 cup coarsely chopped pistachios


  1. In a food processor, process butter, confectioners' sugar, and salt until smooth. Add flour and pulse until a dough forms. Stir in pistachios. Divide dough into 2 disks; wrap each in plastic and refrigerate until firm, 1 hour.

  2. Preheat oven to 350 degrees. Working with one disk at a time, roll out on a lightly floured work surface to 1/4 inch thick. Using a 2-inch round fluted cutter, cut out wreaths. Using a 3/4-inch round cutter, cut out centers of wreaths. Reroll scraps. Transfer to parchment-lined baking sheets. Freeze until firm, 15 minutes. Bake until cookies are set and barely golden at edges, 10 to 12 minutes. Transfer cookies on sheets to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

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