- 1 stick Buttersoftened
- ¼ cup Sugar
- ¼ tsp Salt
- 1 ½ tbsp Milk
- 1 tsp Vanilla extract
- 1 ¼ cups All-purpose flour
For filling:
- ½ cup Cranberry sauce
- ¼ cup Pistachio nutsshelled, roasted, salted, finely chopped
Cranberry Pistachio Pinwheel Cookies
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:
Steps to make Cranberry Pistachio Pinwheel Cookies
1 | Beat butter | 1 |
In a large bowl, beat 1 stick softened butter with an electric mixer for 30 seconds. | ||
2 | Add sugar and salt | 1 |
Add in ¼ cup sugar and ¼ teaspoon salt and beat until well combined. | ||
3 | Add milk, vanilla, and flour | 3 |
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. | ||
4 | Chill dough | 30 |
Wrap the dough in plastic wrap and transfer to the fridge for 30 minutes or until it is easier to handle. | ||
5 | Roll out dough | 3 |
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. | ||
6 | Add cranberry sauce and pistachios | 2 |
Spread ½ cup cranberry sauce on the dough and sprinkle ¼ cup finely chopped pistachios on the top. | ||
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. | ||
8 | Preheat oven | 5 |
Preheat the oven to 375 °F. Remove the dough log from the refrigerator. | ||
9 | Cut dough log into cookies | 5 |
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. | ||
10 | Bake | 12 |
Bake the cookies for 12 to 15 minutes or until the edges are lightly browned. | ||
11 | Cool | |
Remove from the oven and transfer to a wire cooling rack to cool completely. | ||
12 | Serve | |
Serve and enjoy! Store in an airtight container for up to one week. | ||
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