Pistachio Pinwheel Cookies
Pistachio Pinwheel Cookies
These sugary cookies look adorable with pinwheel swirls and will brighten up any holiday party!This recipe is courtesy of esteemed pastry chef: Karen DeMasco.
Servings
24
Ingredients
- 1 cup shelled pistachios
- 2 tablespoon honey
- 1 tablespoon lemon zest
- 1/4 teaspoon kosher salt
- 1/4 cup canola oil
- 1 package of nestlé toll house refrigerated sugar cookie bar dough
Directions
- Preheat oven to 350 degrees F. Place pistachios on baking sheet and toast for 10 minutes or until fragrant and slightly golden brown.
- Pour the pistachios directly into food processor container. Add honey, lemon zest, salt, and oil; cover. Purée the mixture until it forms a paste, scraping down the sides of the bowl several times, about 7 to 9 minutes. This should hold together but still be slightly crumbly. Set aside.
- Roll the sugar cookie dough into an 8 x 12 inch rectangle, about 1/4 inch thick, on a lightly floured surface. Spread the pistachio filling evenly over the dough sheet. Roll into a tight log starting from an 8” or short side rolling to the opposite side. Wrap dough in plastic wrap; refrigerate for at least 1 hour or until firm.
- Cut log into 1/4-inch slices and place them on parchment lined or lightly greased baking sheets two inches apart. Reshape each cookie into a round by hand if needed. Sprinkle each cookie with coarse sugar. Bake for 12 to 15 minutes or until the cookies are golden. Cool on wire rack for 5 minutes; remove to wire rack to cool completely. Cookies can be served slightly warm. Store in airtight container.