These colorful cookies are a new holiday classic! Just make sure to generously flour the surface that you roll the dough out on. That keeps the dough from sticking and breaking as you roll it up.

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Recipe Summary

prep:
30 mins
cook:
13 mins
additional:
1 hr 17 mins
total:
2 hrs
Servings:
9
Yield:
18 cookies
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pulse pistachios in a food processor or blender until reduced to powder (some small chunks are OK) but not to paste. Scrape into a bowl with 2 tablespoons white sugar. Drizzle with 3 tablespoons melted butter; stir with a fork until mixture starts to clump. Pulse cranberries in food processor or blender (no need to clean it first) until finely chopped. Stir into pistachio mixture.

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  • Put 1 cup butter, confectioners' sugar, vanilla, baking powder, salt, and 1/2 cup white sugar in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, 1 or 2 minutes. Mix in egg until incorporated. Add flour; mix on low speed until incorporated, about 2 minutes.

  • Scrape dough onto a large, generously floured sheet of parchment paper. Dust top of dough with more flour, then press into a rough square. Roll into a 12x15-inch rectangle with a long edge facing you. Sprinkle pistachio-cranberry mixture evenly over dough, leaving a 1/2-inch border of uncovered dough. Brush top border with water. Tightly roll dough from bottom to top, using parchment to help lift dough, ending with the wet edge and pressing lightly to seal. Slide dough and parchment onto a baking sheet; cover with plastic wrap. Freeze 1 hour, or chill 4 to 8 hours.

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.

  • Slice chilled roll into 1/2-inch-thick cookies; set on prepared sheet. Bake until edges start to turn golden brown, 13 to 15 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

Cook's Notes:

Pistachios and dried cranberries need to be pulsed in the food processor separately. If you try to pulse them together, the result will be a paste instead of a crumbly mixture.

You can chill the dough log up to 3 days or freeze up to 3 months before slicing and baking.

Cookies keep up to 3 days in an airtight container at room temperature, or up to 3 months frozen.

Nutrition Facts

612 calories; protein 8.3g; carbohydrates 73.2g; fat 33.3g; cholesterol 85.1mg; sodium 382mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/13/2017
Amazing taste loved by everyone I took them to getting ready to make for the third time and will become Christmas favorite for cookie distribution Read More
(4)

Most helpful critical review

Rating: 1 stars
12/20/2017
I made it and am very disappointed. A lot of work. Followed recipe to a tee. Refrigerated for 14 hours. Cut as instructed 1/2" slices and baked according to directions. Did not "brown" totally fell apart. Spread out pinwheel sides collapsed. Did NOT turn out anything like the pictures indicated. Too distorted to put on a "goodie tray". Will NEVER make them again. Too expensive(i.e. cost of pistachios butter and cranberries) Read More
(1)
11 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
12/13/2017
Amazing taste loved by everyone I took them to getting ready to make for the third time and will become Christmas favorite for cookie distribution Read More
(4)
Rating: 5 stars
01/04/2018
I'm giving this 5 stars for the taste but for "ease of making" I would give it 3 stars. Agree with other reviewers that these took some time to prep -- almost 1.5 hours for me. Next time I would definitely just bite the bullet and buy the pistachios that are already out of the shell that would have saved considerable time (but more ). If you are a fairly experienced baker these are fairly easy to put together. I'm pretty sure that the key to avoiding crumbly dough is not over-mixing the dough when adding the flour. I mixed until just combined chilled for 4 hours and then sliced with a large serrated bread knife. A few cookies needed to be stuck back together but for the most part they sliced nicely and looked pretty nice when all was said and done! My cookies took about 18-20 minutes to cook (recipe calls for 13-15 minutes). Read More
(1)
Rating: 5 stars
12/21/2017
Delicious recipe love the buttery cookie part and then the gifts of cranberry and pistachios are so good!! I had a hard time rolling the dough up so mine weren't pretty enough for a picture but were delish!!! Thank you for another great cookie recipe for the holidays!!!!! Read More
(1)
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Rating: 1 stars
12/20/2017
I made it and am very disappointed. A lot of work. Followed recipe to a tee. Refrigerated for 14 hours. Cut as instructed 1/2" slices and baked according to directions. Did not "brown" totally fell apart. Spread out pinwheel sides collapsed. Did NOT turn out anything like the pictures indicated. Too distorted to put on a "goodie tray". Will NEVER make them again. Too expensive(i.e. cost of pistachios butter and cranberries) Read More
(1)
Rating: 1 stars
12/18/2017
What a waste of time butter and pistachios. After refrigerating 12 hours trying to cut into spirals was impossible. Just kept crumbling. Assembled a few slices just to try the taste. Very good flavor but never again. Read More
Rating: 4 stars
02/05/2018
Great taste but difficult to put together. Suggestion: I lined small bread baking pans with parchment rolled the dough on a baking sheet cut rectangles the size of the pan bottom with a pizza cutter and froze them. Layer frozen dough sheets and filler material in pan; beginning and ending with dough. Freeze again then cut and bake cookies. Turned out great and much easier than working with a very soft dough. Read More
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Rating: 2 stars
12/11/2017
I followed the recipe exactly but these didn't turn out as expected. Perhaps it was my fault...who knows. The recipe said to cook them for 13-15 minutes or until the edges turn golden. I had to cook these for 45 minutes before they even started to turn golden. They are very hard like a biscotti. They do have a good taste but the pistachio and cranberry taste is missing. They take a good deal of prep time so I'm pretty sure I won't be making these again. I put two on a plate for my husband to eat after dinner and I just saw that he left one. He never leaves sweets so he must not have cared for them either. Read More
Rating: 5 stars
11/28/2018
I was really intimidated by these cookies.....however I took the time to make them and I am SO glad that I did. My family has nominated this their very favorite cookie I have EVER made. There is a salty and sweetness to these that is sheer perfection. If you are looking to give cookies (no matter WHAT season) these would make a fabulous gift. You could even dip partially in white chocolate to make them even more festive. Read More
Rating: 1 stars
12/29/2017
Very very expensive and time consuming to make but I kept thinking at least they will be delicious and beautiful. The batter doesn't hold at all and just crumbles. Then the end product wasn't pretty (the spirals were all messed up pistachios and cranberries spilling out the pistachios and cranberries are brown not pretty they fall apart as soon as you touch them) and was very mediocre tasting. They tasted like a bland healthy cookie and yet they have loads of butter and sugar! Read More
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