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Pinwheels: Pistachio Pinwheel Cookies

Source of Recipe

Ronda Grove


List of Ingredients

2 cups sifted all-purpose flour
3/4 cup granulated sugar
3/4 butter or margarine
1/2 cup shelled, crushed pistachios
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon almond extract
1 large egg
green food coloring



Recipe

On a sheet of waxed paper, combine flour, baking powder, and salt. Place shelled pistachios in large resealable plastic bag and beat with rolling pin until crushed. In large bowl, beat butter and sugar until creamy. Beat in egg and vanilla. Beat in flour mixture in small amounts at a time until blended. Divide dough in half and place one half into small bowl. Knead in pistachios by hand and then mix in green food coloring. Place plain dough between two sheets of waxed paper and roll dough into a rectangle. Repeat process with green dough. Refrigerate dough approximately 15 to 20 minutes. Do not over chill or you will not be able to work with the dough. Remove top sheets of waxed paper and turn green dough onto plain dough. Remove top sheet of waxed paper. Roll dough lengthwise removing waxed paper as you go. Wrap log in waxed paper and store in freezer at least one hour until log is firm enough to cut. Preheat oven to 325 F. Grease baking sheets. Remove log from freezer. With a sharp knife, cut 1/4 inch thick slices. Place slices 1 inch apart on baking sheet. Bake 14 minutes or until golden on edges.


Makes 4-1/2 dozen.