Chop the cranberries and pistachios small enough to pass through the piping tip; large pieces can clog it.
Tender butter dough flecked with tart cranberry and pistachio is shaped into small wreaths that hold their pattern after baking.
The recipe card lists measured ingredients, numbered steps, storage guidance, and a nutrition estimate when available. Total time includes the listed preparation, rest, baking, and cooling periods for this recipe.
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Cranberry Pistachio Wreath Shortbread Recipe
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- mixer
- piping bag
- large open-star tip
- two baking sheets
- parchment
- rack
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Prepare the ingredients
- Prepare the ingredients: Cream butter and sugar just until smooth; mix in flour, salt and zest, then fold in the finely chopped fruit and nuts.
Shape the cookies
- Shape the cookies: Pipe 24 small rings through a large open-star tip onto two lined sheets, keeping the centers open.
Chill the dough
- Chill the dough: Chill the piped wreaths 25 minutes.
Bake and set
- Bake and set: Bake one sheet at a time at 325°F (165°C) for 16–19 minutes, rotating once; cool fully on the sheet before lifting.
Chef’s Science & Pro Tips
Ingredient science
Cool, softened butter helps the dough pipe while a brief chill preserves the ridges.
Technique & texture
Keep each ring about 2 inches wide so the centers stay visible after baking.
Finishing & serving
The fruit makes these wreaths softer than plain shortbread; store them separately from crisp cookies.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 4 days | Airtight at room temperature up to 4 days. parchment between layers. |
| Refrigeration | As described | Refrigeration is unnecessary and may soften the cookies. |
| Raw freezing | up to 1 month | Freeze the unbaked piped wreaths on a tray, then bag up to 1 month. bake from frozen, adding 2–3 minutes. |
| Baked freezing | up to 1 month | Freeze baked, cooled wreaths airtight up to 1 month. |
| Restoring | As described | Thaw sealed at room temperature. do not reheat fruit-studded wreaths. |
Notes
- Scale ingredients, including US measures, without changing cookie size or oven temperature. Extra trays increase whole-batch time.
Nutrition
Approximate values per portion from the listed ingredient weights divided into 24 equal portions. Includes required fillings and finishes. Brands, unused coatings and actual portion size affect the estimate.
Frequently Asked Questions
Can I use a smaller piping tip?
A wide open-star tip is needed for the fruit-and-nut dough; a narrow tip may clog.
Why chill piped cookies?
The short chill firms the ridges so the wreath shape stays defined in the oven.
When are the wreaths ready to move?
Let them cool completely on the sheet; warm fruit-studded shortbread is delicate.
Browse more cookie ideas in the Christmas Shortbread Cookies collection.
