Have leftover cranberry sauce from Thanksgiving? Use it to make a batch of these delightful Cranberry Pistachio Pinwheel Cookies! They are super delicious, easy to make, and require no decoration.
Make the dough by creaming together the butter and sugar until well combined. Add the milk, vanilla extract, and flour. Mix until the dough comes together into a ball. Chill the dough for 30 minutes, then roll out between two sheets of parchment paper into a rectangle. Spoon the cranberry sauce over the top and spread it out using a spatula into an even layer. Sprinkle the chopped pistachios all over. Roll the dough into a tight log and chill until firm, about 2 hours. Now, just slice and bake. My family loves these pinwheel cookies, and I’m sure yours will, too. Happy baking!
To make the Cranberry Pistachio Pinwheel Cookies, you will need the following ingredients:
In a large bowl, beat 1 stick softened butter with an electric mixer for 30 seconds.
Add in ¼ cup sugar and ¼ teaspoon salt and beat until well combined.
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.
Wrap the dough in plastic wrap and transfer to the fridge for 30 minutes or until it is easier to handle.
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.
Spread ½ cup cranberry sauce on the dough and sprinkle ¼ cup finely chopped pistachios on the top.
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.
Preheat the oven to 375 °F. Remove the dough log from the refrigerator.
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.
Bake the cookies for 12 to 15 minutes or until the edges are lightly browned.
Remove from the oven and transfer to a wire cooling rack to cool completely.
Serve and enjoy! Store in an airtight container for up to one week.
Add these delightfully delicious Cranberry Pistachio Pinwheel Cookies to your Christmas cookie list! They are easy to make and require no decoration. Made this recipe? Let us know what you think in the comments below!
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