Cranberry Pistachio Pinwheel Cookies

Steps to make

1. 1

   Beat butter

   1 min
   

   In a large bowl, beat 1 stick softened butter with an electric mixer for 30 seconds.

2. 2

   Add sugar and salt

   1 min
   

   Add in ¼ cup sugar and ¼ teaspoon salt and beat until well combined.

4. 3

   Add milk, vanilla, and flour

   3 min
   

   Beat in 1 ½ tablespoons milk, 1 teaspoon vanilla extract, and ¼ cup flour. Stir in the remaining 1 cup flour and lightly knead until the dough comes together into a ball.

5. 4

   Chill dough

   30 min
   

   Wrap the dough in plastic wrap and transfer to the fridge for 30 minutes or until it is easier to handle.

6. 5

   Roll out dough

   3 min
   

   Roll out the chilled dough between two sheets of parchment paper roughly into a 12 by 10-inch rectangle. Using a sharp knife, trim the edges to make a neat rectangle.

7. 6

   Add cranberry sauce and pistachios

   2 min
   

   Spread ½ cup cranberry sauce on the dough and sprinkle ¼ cup finely chopped pistachios on the top.

8. 7

   Roll up dough and chill

   2h
   

   With the help of the parchment paper, roll up the dough like a swiss roll as tight as possible. Wrap the log in plastic wrap and transfer to the fridge for at least 2 hours or until the dough log is firm.

9. 8

   Preheat oven

   5 min

   Preheat the oven to 375 °F. Remove the dough log from the refrigerator.

10. 9

    Cut dough log into cookies

    5 min
    

    Using a sharp knife, trim off the ends and cut the dough log into ¼-inch slices. Carefully place each slice on a parchment-lined cookie sheet.

11. 10

    Bake

    12 min
    

    Bake the cookies for 12 to 15 minutes or until the edges are lightly browned.

12. 11

    Cool

    

    Remove from the oven and transfer to a wire cooling rack to cool completely.

13. 12

    Serve

    

    Serve and enjoy! Store in an airtight container for up to one week.