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| Pistachio Pinwheels |
From the kitchen of Stephanie Knewasser. The green swirls make this a nice
addition to Christmas cookie platters. It's mild, not too sweet flavor goes well
with a cup of coffee. Brian said this was his favorite Christmas cookie of 2007.
The recipe was in a Good Housekeeping magazine in 2002.
addition to Christmas cookie platters. It's mild, not too sweet flavor goes well
with a cup of coffee. Brian said this was his favorite Christmas cookie of 2007.
The recipe was in a Good Housekeeping magazine in 2002.
Beat until creamy:
3/4 c butter or margarine (1 1/2 sticks)
3/4 c sugar
Add:
1 egg
1 1/4 tsp almond extract
Gradually beat in:
2 c flour
1/2 tsp baking powder
1/4 tsp salt
Combine well.
Transfer half of dough to a bowl.
Add:
1/2 c shelled pistachios, ground (4 oz in shells)
green food coloring
Between 2 sheets of wax paper, roll dough into
a 15"x10" rectangle. Repeat with plain dough.
Refrigerate 10 minutes or until chilled.
Layer the 2 on top of each other, roll up.
Wrap log in plastic wrap.
Freeze 1hr- overnight.
Slice & place on greased cookie sheets.
Bake @ 325, 14 min or until edges lightly browned.
3/4 c butter or margarine (1 1/2 sticks)
3/4 c sugar
Add:
1 egg
1 1/4 tsp almond extract
Gradually beat in:
2 c flour
1/2 tsp baking powder
1/4 tsp salt
Combine well.
Transfer half of dough to a bowl.
Add:
1/2 c shelled pistachios, ground (4 oz in shells)
green food coloring
Between 2 sheets of wax paper, roll dough into
a 15"x10" rectangle. Repeat with plain dough.
Refrigerate 10 minutes or until chilled.
Layer the 2 on top of each other, roll up.
Wrap log in plastic wrap.
Freeze 1hr- overnight.
Slice & place on greased cookie sheets.
Bake @ 325, 14 min or until edges lightly browned.
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