PISTACHIO & CHERRY PINWHEEL COOKIES
These pretty Pinwheel Cookies swirl pistachio and cherry together for a joyful color and flavor combination. Pearl sugar adds texture and sweetness for one wonderful Christmas cookie.
Makes: 30 cookies Total Time: 1 ½ hours + chilling time
Servings: 30 Cookies
Calories: 156kcal
Equipment
Ingredients
- 2 ¾ cups all-purpose flour
- ½ tsp. baking powder
- ½ tsp. table salt
- CREAM:
- 16 Tbsp. sticks unsalted butter 2 sticks, softened
- 1 ⅓ cups granulated sugar
- 1 egg
- 1 egg yolk
- 2 tsp. pure vanilla extract
- 1 tsp. pure almond extract
- ½ cup finely chopped dried cherries
- ½ cup ground roasted and salted pistachios
- Gel food color
- Pearl sugar
Instructions
- Whisk together flour, baking powder, and salt.
- Cream butter and granulated sugar in a bowl with a mixer on medium speed until light and fluffy, about ⏰ 5 minutes. Add egg and egg yolk, one at a time, beating just to combine after each. Beat in vanilla and almond extracts.
- Add flour mixture; beat just until incorporated.
- Divide dough in half. Return one half to mixer, add cherries and desired amount of red food color; mix to distribute. Shape dough into a disk, then wrap in plastic. Mix remaining dough half with pistachios and desired amount of green food color in a mixer; repeat shaping and wrapping. Chill doughs until firm enough to roll, about ⏰ 30 minutes.
- Roll each dough between sheets of parchment into 8×10-inch rectangles.
- Invert pistachio dough layer onto cherry layer; press lightly to adhere. Tightly roll up layers from long edge, jelly roll-style.
- Roll dough log in pearl sugar, pressing to adhere; wrap in plastic and chill at least 2 hours.
- Preheat oven to 350°. Line baking sheets with parchment. Slice log into ½-inch-thick slices; transfer to prepared baking sheets.
- Bake cookies until edges are set, ⏰ 12–14 minutes; cool on baking sheets ⏰ 2 minutes, then transfer to a rack to cool completely.
Notes
Because this dough is very soft, choose food color gels or pastes rather than liquid varieties. With their concentrated colors, you won’t need much.
Larger-grain, opaque pearl sugar is often used in Scandinavian baking. It’s great for decorating because it keeps its shape and doesn’t melt in high heat. **Need a few more ideas to make it your own? Head back to the post — that’s where I spill all the chef’s kisses of wisdom! 😘
Larger-grain, opaque pearl sugar is often used in Scandinavian baking. It’s great for decorating because it keeps its shape and doesn’t melt in high heat. **Need a few more ideas to make it your own? Head back to the post — that’s where I spill all the chef’s kisses of wisdom! 😘
Nutrition
Calories: 156kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 36mg | Potassium: 47mg | Fiber: 1g | Sugar: 10g | Vitamin A: 294IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg