| Level: | Easy |
| Total: | 5 hr 30 min |
| Prep: | 10 min |
| Inactive: | 5 hr |
| Cook: | 20 min |
| Yield: | 60 to 72 cookies |
Ingredients
- 1 cup dried cherries
- 1 cup shelled pistachios
- 1/4 cup packed light brown sugar
- 2 sticks (16 tablespoons) salted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3 cups all-purpose flour, plus more for dusting
- 1 container red, green and white sprinkles
Instructions
- 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). Set aside.
- 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. Add the eggs, baking powder and salt and beat for another minute. Lower the speed to medium and add the flour, 1/2 cup at a time; beat until smooth. Cover and place in the fridge to chill, about 1 hour.
- Divide dough the in half and flatten each into squares. Put one portion of dough in between two 12-by-12-inch sheets of parchment paper dusted with flour. Roll out into a 1/8-inch-thick square. Remove the top parchment sheet and sprinkle half of the cherry-pistachio filling evenly across the dough. Pat into an even layer. Tightly roll into one large log (using the parchment to help you). Trim the ends and then roll the exterior in a mixture of sprinkles to coat. Repeat with the remaining dough, filling and sprinkles. Tightly cover in fresh parchment and refrigerate overnight (preferred) or at least 4 hours, until the dough is firm.
- Preheat the oven to 375 degrees F and line 2 baking sheets with parchment or a silicone baking mat.
- Remove and uncover the dough logs and slice with a very sharp knife into 1/4-inch-thick pinwheels. Arrange about 1 inch apart on the prepared baking sheets. Bake until slightly golden, 8 to 10 minutes. Let the cookies cool on a wire rack. Store for up to 3 days in an airtight container, or freeze cookies for future use, up to 2 weeks.
- Enjoy!
Nutrition Facts
| Serving Size | 1 of 66 servings |
| Calories | 88 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 7 g |
| Protein | 1 g |
| Cholesterol | 13 mg |
| Sodium | 42 mg |
Reviews
Definitely not “easy”!
I made these for a party. I was a little bit frightened after reading several reviews that the cookies didn’t have a lot of flavor. I added a teaspoon of vanilla and two teaspoons of orange zest to boost the flavor. I couldn’t find dried cherries, so I used cranberries instead. The flavors really went well together, and the cookies were really festive in appearance. I got a lot of compliments on them, and I think they will become a new Christmas favorite.
I just baked these and they’re delicious. Had to use dried cranberries since I didn’t have dried cherries and I added some vanilla extract to the dough.
Actually, these cookies were really tasteless. While making them, I added 1 tsp. almond flavoring but ended up barely tasting it in the finished cookie. I thought these were pretty time-consuming. Trying to get the sprinkles to stick to the cookie logs was difficult. My husband tried one and said “tasteless.” So I tried one and pretty much felt the same. Frustrating after going to all the work to make them. I would suggest some sort of flavoring, whether it be more almond extract than 1 tsp., orange zest, or some other extract like coconut – that might be good. But, they definitely need something. They are a pretty cookie, tho. Don’t know if I’ll bother to make them again.
these cookies look VERY festive !
With all due respect Jeff Mauro, I disagree with this recipe being easy. The dough tore easily while rolling up with the filing and my sprinkles did not stay on the dough, They are neatly rolled up next to the dough as it refrigerates.
I modified this recipe a bit, using crasins and almonds with some cinnamon and sugar in the mix, adding orange extract to the dough, and rolling the log in cinnamon and sugar. They turned out amazing! I wasn’t able to cut the cookies 14 inch thick. They ended up about 1/2 inch, but worked. Baked for the amount of time in the recipe and they were perfect consistency. This is definitely my new favorite cookie recipe!