DH and I finally got around to shelling the Pistachios yesterday. He made these,
Cranberry Pistachio Spirals
1 1/4 cup Pistachios
2 TB. plus 1/2 cup sugar
3 TB. butter, melted
1 1/4 cups sweetened dried cranberries
1 cup unsalted butter, at room temperature
1 cup sifted powdered sugar
1 TB. vanilla extract
1 tsp. baking powder
1 tsp. kosher salt
1 egg
2 1/2 cups flour
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 TB. white sugar. Drizzle with 3 TB. melted butter; stir with a fork until mixture starts to clump. Pulse cranberries in food processor or blender until finely chopped. Stir into pistachio mixture.
Put 1 cup butter, the powdered sugar, vanilla, baking powder, salt and remaining 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. Mix in egg until incorporated. Add flour; mix on low speed until incorporated.
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 350F. 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. Makes 18 cookies
Source: All Recipes mag. Dec/Jan 2018