You can switch out the cherry preserves and dried cherries for another fruit that comes in both spread and dried form, such as apricot, currant, or blueberry.
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 2.25 ounces white whole-wheat flour (about 1/2 cup)
- 1/2 cup roasted, salted pistachios, finely ground
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 3 tablespoons granulated sugar
- 4 ounces 1/3-less-fat cream cheese
- 1/2 teaspoon vanilla extract
- 1/2 cup cherry fruit spread (such as Simply Fruit), divided
- 1/3 cup dried tart cherries, finely chopped and divided
- 2 tablespoons 2% reduced-fat milk
- 1 1/2 tablespoons turbinado sugar
How to Make It
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, ground pistachios, and salt in a bowl; stir with a whisk.
Place butter, sugar, and cream cheese in a large bowl; beat with a mixer at medium speed until well combined (5 minutes). Beat in vanilla. Add flour mixture; beat just until combined. Turn dough out onto a work surface; divide in half. Shape each portion into a disk; wrap each in plastic wrap. Chill 30 minutes.
Preheat oven to 350°.
Place 1 dough disk on a lightly floured work surface. Roll dough into a 10-inch circle. Spread 1/4 cup fruit spread over dough. Sprinkle half of cherries over top. Cut circle into 10 wedges, as you would a pizza. Beginning with long side, roll up each wedge. Place rolls, point sides down, 2 inches apart on a baking sheet lined with parchment paper. Repeat procedure with remaining dough disk, fruit spread, and chopped cherries.
Brush dough with milk; sprinkle with turbinado sugar. Bake at 350° for 22 minutes or until golden brown. Cool completely.
Bake a Second Batch
You can easily accommodate a double batch of dough in a large bowl. Divide into fourths, shaping each into a disk. Work with one portion at a time as you shape the cookies, and keep the rest chilled until you’re ready for them.