Spiral cookies with cherry and pistachio filling

Ingredients:

• 1 cup dried cherries
• 1 cup shelled pistachios
• 1/4 cup brown sugar
• 220 g softened butter
• 1.5 cups granulated sugar
• 2 large eggs
• 0.5 tsp baking powder
• 0.5 tsp coarse salt
• 3 cups flour + extra for dusting
• 1 pack of red, green and white sprinkles

Preparation:

1. Place the cherries, pistachios, and brown sugar in a food processor and pulse until finely ground (be careful not to over-process or the filling will become lumpy).
2. Place the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, baking powder, and salt and beat for another minute. Reduce the mixer speed to medium and add the flour, 1/2 cup at a time. Mix until smooth. Cover the dough and refrigerate for about 1 hour.
3. Divide the dough in half and roll each half into a square. Place one portion of the dough between two floured 12 x 12-inch sheets of parchment paper. Roll out into a 1/4-inch thick square. Remove the top sheet of parchment and spread half of the cherry-pistachio filling evenly over the dough. Smooth the surface of the filling. Roll the dough tightly into one large log (use the parchment to help you roll the dough). Trim the ends, then roll the log in colored sprinkles. Repeat with the remaining dough, filling, and sprinkles. Wrap tightly in a new piece of parchment and refrigerate overnight (preferably) or for at least 4 hours, until the dough is firm.
4. Preheat oven to 190°C and line 2 baking sheets with parchment paper or silicone baking mats.
5. Remove the rolls from the refrigerator and slice them into 0.5 cm thick circles with a very sharp knife. Place them on the prepared baking sheets, spacing them about 2.5 cm apart. Bake until golden brown, 8-10 minutes. Cool the cookies on a wire rack. Store in an airtight container for up to 3 days or freeze for up to 2 weeks.