Pistachio-Cranberry Rugelach Pinwheels

Delight in these tender, buttery pistachio-cranberry rugelach pinwheels that blend sweet and nutty flavors perfectly.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup cranberries, dried and chopped
• 1 cup pistachios, shelled and chopped
• 1/4 cup brown sugar
• 1 egg, beaten

Instructions

1. In a bowl, whisk together the flour and salt.
2. In another bowl, cream the butter and cream cheese until smooth.
3. Add the sugar and vanilla extract, and beat until fluffy.
4. Gradually mix in the flour mixture until a dough forms.
5. Divide the dough into two disks, wrap in plastic, and chill for at least 1 hour.
6. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Roll each disk of dough into a 12-inch circle on a lightly floured surface.
8. Sprinkle each rolled dough with cranberries, pistachios, and brown sugar.
9. Tightly roll the dough into a log, wrapping in the filling. Repeat with the second disk.
10. Slice each log into 12 pieces, about 1 inch thick, and place on baking sheets.
11. Brush the tops of the cookies with the beaten egg.
12. Bake for 18-20 minutes, or until golden brown.
13. Allow to cool on a wire rack before serving.

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