Spiralki cookies look very festive and fervent, especially in brightly sprinkled with Christmas flowers. For other cases, you can use any color of decorative powder. Such a treat children will like it the most, so bake it a little more and treat relatives, friends and neighbors. To make a cookie pattern neat, roll the filling into the dough with a big roll and well it cool, then the dough can be easily cut into thin mugs. Share with friends: 
Time: 5 hours. 30 min. Difficulty: easy Quantity: 60-72 pcs. AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. dried cherries
- 1 tbsp. peeled pistachios
- 1/4 Art. brown sugar
- 220 gr softened butter
- 1.5 tbsp. granulated sugar
- 2 large eggs
- 0.5 tsp baking powder
- 0.5 tsp coarse salt
- 3 tbsp. flour + optionally for powder
- 1 pack of red, green and white sprinkles
Recipes with similar ingredients: dried cherries, pistachios, sugar brown, butter, sugar, eggs, premium flour, confetti
Recipe preparation:
- Put cherries, pistachios and brown sugar in a food processor and chop until fine crumbs (try not to grind too long so that the filling does not turn out lumpy).
- Put butter and granulated sugar in a stationary bowl mixer with a spatula nozzle and beat on a moderately high speeds until light and magnificent mass, about 2 minutes. Add eggs, baking powder and salt and beat for another minute. Turn down mixer speed to medium and add flour at 0.5 tbsp. at once. Mix until smooth. Cover the dough and put in refrigerator for about 1 hour.
- Divide the dough in half and roll out each half squared. Put one serving of dough between two sheets parchment paper measuring 30 x 30 cm, sprinkled with flour. Roll into a square 0.3 cm thick. Remove the top parchment. sheet and evenly distribute half of the dough cherry-pistachio filling. Level the surface of the filling. Tight roll the dough into one big roll (help yourself spin parchment dough). Trim the ends and then roll the roll into colored sprinkles. Repeat the same with the remaining test, stuffing and sprinkling. Wrap tightly in a new piece of parchment and put in the refrigerator overnight (preferred) or at least 4 hours until the dough is hard.
- Preheat oven to 190 ° C and cover 2 baking sheets with parchment or silicone baking mats.
- Take the rolls out of the fridge and cut them very sharp knife into mugs with a thickness of 0.5 cm. Fold into prepared baking sheets at a distance of about 2.5 cm from each other. Bake until golden color 8-10 minutes. Cool the cookies on the wire rack. Keep up to 3 days in an airtight container or freeze it for up to 2 weeks.
