Cranberry Pistachio Pinwheel Cookies
These Cranberry Pistachio Pinwheel Cookies have a sweet salty combination using leftover cranberry sauce combined with salty pistachios.(Makes 60 cookies)
Keyword : cranberry pistachio pinwheel cookies, pinwheel cookies
Ingredients
- 2 sticks butter (softened) (1 cup/230g)
- ½ cup sugar (110g)
- ½ tsp salt
- 3 tbsp milk
- 1 tsp vanilla extract
- 2½ cups all-purpose flour (375g)
Filling
- 1 cup cranberry sauce (250g)
- ½ cup pistachios (roasted and finely chopped) (70g)
Instructions
- In a large bowl, beat butter with an electric mixer for 30 seconds. Add sugar and salt and beat until combined.
- Beat in milk and vanilla and as much of the flour as you can. Stir in the remaining flour and lightly knead to form a dough.
- Divide the dough in two. Wrap in plastic and chill for 30 minutes or until it is easier to handle.
- Roll out one portion of chilled dough between two sheets of wax paper close to a 12-inch x 10-inch rectangle. Trim the edges to make a neat rectangle.
- Spread half the cranberry sauce on the dough and sprinkle half of the chopped pistachios on the top.
- With the help of the wax paper, roll up the dough and filling as tightly as possible.
- Wrap the log in plastic. Repeat with the other portion of dough. Chill the dough logs in the refrigerator for at least 2 hours or until dough is firm.
- Preheat oven to 375°F (190°C). Remove dough logs from the refrigerator.
- Trim off the ends and cut each log with a very sharp knife into ¼-inch slices. Carefully place each slice of cookie dough onto a cookie sheet. You will have to use two cookie sheets.
- Transfer to preheated oven and bake for 12 to 15 minutes or until the edges are lightly browned.
- Remove and cool on wire rack. Store in airtight containers and consume within a week.
Nutrition
Calories: 130kcal
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