Step-by-Step Instructions

• Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
• In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
• Gently fold in the finely chopped pistachios and dried cranberries into the dough.
• Shape about 1 tablespoon of dough into a ring or wreath, pressing the ends together.
• Place the shaped cookies on the prepared baking sheets, spacing them about 2 inches apart.
• Bake for 12-15 minutes or until the edges are lightly golden. Rotate trays halfway through.
• Remove from oven and let cool on baking sheets for about 5 minutes before transferring to a wire rack.
• Dust cooled cookies with powdered sugar before serving, if desired.