Cherry Pistachio Pinwheel Cookies
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Dried Cherry1 cup
Shelled Pistachios16 tbsps
Salted Butter (softened)1.5 cups
Granulated Sugar2 large
Egg1 tsp
Baking Powder1 tsp
Kosher SaltDirections:
1
Put the cherries, pistachios and brown sugar in a food processor and pulse until a fine crumb forms (take care not to over process or the filling will clump together)
2
Set aside
3
Put the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high until light and fluffy, about 2 minutes
4
Add the eggs, baking powder and salt and beat for another minute
5
Lower the speed to medium and add the flour, 1/2 cup at a time; beat until smooth
6
Cover and place in the fridge to chill, about 1 hour
7
Divide dough the in half and flatten each into squares
8
Put one portion of dough in between two 12-by-12-inch sheets of parchment paper dusted with flour
9
Roll out into a 1/8-inch-thick square
10
Remove the top parchment sheet and sprinkle half of the cherry-pistachio filling evenly across the dough
11
Pat into an even layer
12
Tightly roll into one large log (using the parchment to help you)
13
Trim the ends and then roll the exterior in a mixture of sprinkles to coat
14
Repeat with the remaining dough, filling and sprinkles
15
Tightly cover in fresh parchment and refrigerate overnight (preferred) or at least 4 hours, until the dough is firm
16
Preheat the oven to 375 degrees F and line 2 baking sheets with parchment or a silicone baking mat
17
Remove and uncover the dough logs and slice with a very sharp knife into 1/4-inch-thick pinwheels
18
Arrange about 1 inch apart on the prepared baking sheets
19
Bake until slightly golden, 8 to 10 minutes
20
Let the cookies cool on a wire rack
21
Store for up to 3 days in an airtight container, or freeze cookies for future use, up to 2 weeks
22
Enjoy!