Pistachio & Cherry Pinwheel Cookies
These pretty Pinwheel Cookies swirl pistachio and cherry together for a joyful color and flavor combination. Pearl sugar adds texture and sweetness for one wonderful Christmas cookie.
Test Kitchen Tips
Because this cookie dough is very soft, choose food color gels or pastes rather than liquid varieties. With their concentrated color, you won’t need much.
Larger-grain, opaque pearl sugar is used frequently in Scandinavian baking and is perfect for decorating because it maintains its shape without melting under high heat.
Whisk together flour, baking powder, and salt.
Cream butter and granulated sugar in a bowl with a mixer on medium speed until light and fluffy, about 5 minutes. Add egg and egg yolk, one at a time, beating just to combine after each. Beat in vanilla and almond extracts.
Add flour mixture; beat just until incorporated.
Divide dough in half. Return one half to mixer, add cherries and desired amount of red food color; mix to distribute. Shape dough into a disk, then wrap in plastic. Mix remaining dough half with pistachios and desired amount of green food color in a mixer; repeat shaping and wrapping. Chill doughs until firm enough to roll, about 30 minutes.
Roll each dough between sheets of parchment into 8×10-inch rectangles.
Invert pistachio dough layer onto cherry layer; press lightly to adhere. Tightly roll up layers from long edge, jelly roll-style.
Roll dough log in pearl sugar, pressing to adhere; wrap in plastic and chill at least 2 hours.
Preheat oven to 350°. Line baking sheets with parchment. Slice log into ½-inch-thick slices; transfer to prepared baking sheets.
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 29mg 9%
Sodium 55mg 2%
Carbs 17g 5%
*Percent Daily Values are based on a 2,000 calorie diet.