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Cherry Pinwheel Cookies

Debbie Taylor and her husband Mark are longtime fans of Cherry Republic. Residents of Ohio, they are frequent visitors to the Republic, and when they can't make it to one of our stores in person, they shop online where they recently placed an order for Montmorency Dried Cherries.

"Boy, they are delicious," Debbie wrote to us in an email, describing our Ruby Red Morsels of Joy. "I am always looking for recipes using your cherries, and I have a great one to share with you. We like to eat the cookies sometimes without the glaze (pictured above). I hope you all enjoy this cookie recipe as much as we love your cherries!" 

We can't wait to try this recipe, Debbie!

Burst of Cherry Pinwheel Cookie Recipe

Makes 30-32 cookies



  • 1 cup unsalted butter, softened
  • 1 cup sifted powdered sugar
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 1/2 cups flour
  • 1 1/2 cup finely blended pistachios
  • 1 1/2 cup Cherry Republic Montmorency Dried Cherries
  • 3 tablespoons butter, melted
  • 2 tablespoons sugar


  • 1 cup powdered sugar
  • 1/4 teaspoon orange extract
  • 2 to 3 tablespoons orange juice


Preheat the oven to 350 degrees F.

FOR THE FILLING: In a food processor, pulse pistachios and cherries separately. Then mix together with the pistachios 2 tablespoons sugar and 3 tablespoons melted butter; then add the cherries. Set aside.

FOR THE DOUGH: Mix 1 cup of softened butter with 1 cup sifted powdered sugar. Next, add 1/2 cup white sugar, vanilla extract, egg, baking powder and salt, scraping sides until everything is blended. Last, add sifted flour and mix until uniform.

Scrape dough onto large, floured sheet or parchment paper and roll out into a rectangle approximately 12 X 14 inches. Sprinkle cherry-pistachio mixture over the dough. TIGHTLY roll dough from the 14-inch side so that the roll doesn't get too thick. Press lightly to seal up the roll. Wrap the dough with plastic wrap and freeze for 1 hour before baking. (Logs can be refrigerated up to 3 days or frozen up to 3 months.)

When ready to bake, slice cookies 1/2 -inch thick. Line the cookie sheet with parchment paper (this helps cookies bake evenly). Lay on a cookie sheet and bake for 13-15 minutes or until the edges turn golden brown.

ORANGE GLAZE: Mix together powdered sugar, orange extract and the orange juice. Put glaze in a piping bag or use a zip lock bag with a small hole cut in a corner and top the cookies. Cookies need to be cooled completely before applying the glaze.