-
-
My review
Cranberry-Pistachio Spirals
5
eatthelove
"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."
Added to shopping list.
Go to shopping list.
Ingredients
2 h servings 612Original recipe yields 9 servings (18 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
Footnotes
- 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
Share
Explore more
Reviews
Read all reviews 910 Ratings
-
-
-
-
-
Most helpful positive review
12/12/2017
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
Most helpful critical review
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", tot...
Most helpful
Most positive
Least positive
Newest
12/12/2017
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
1/4/2018
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 woul...
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 bu...
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", tot...
2/5/2018
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 pizz...
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 p...
12/23/2017
My new favorite cookie recipe this year! Very few of my friends received these because they haven't made it out the door. They are oh so good! The sweetness of the cranberry and the Nutty, sal...
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. Ve...
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...