How long do these cookies stay fresh?

Stored in an airtight container, they stay fresh for up to one week.

Can I substitute the egg in this recipe?

Yes! You can use a flax egg or unsweetened applesauce as a substitute.

Walnuts or pecans are great alternatives that still add wonderful flavor.

Absolutely! You can freeze both the dough and the baked cookies for later enjoyment.

Consider a simple icing glaze or sprinkling with additional crushed nuts and cranberries.

Scale

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Preheat your oven to 350°F (175°C).
Cream together the softened butter and powdered sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk the sifted flour and salt together with the finely chopped pistachios.
Gradually add the dry ingredients to the butter mixture, stirring until just combined.
Gently fold in the chopped dried cranberries.
On a floured surface, roll the dough into small wreath shapes.
Place the wreaths on a baking sheet lined with parchment paper and bake for 12-15 minutes until the edges are golden brown.
Allow cookies to cool completely on a wire rack before decorating.

For a healthier option, reduce butter by half and replace it with applesauce. You can also freeze the dough for up to 3 months.