Pistachio Pinwheel Cookies
I’ve got a delightful cookie for your recipe box if you like pistachios as much as I do. I have always associated pistachios with spring and summer—probably because of their green hue and also because I love pistachio ice cream. Although I must mention that I did grow up with the bright red-stained pistachios. Anyone else remember those? You’d eat a bunch and end up with red fingertips. It would take a long time before your fingertips returned to their normal color! I’m so happy you can buy natural pistachios now without red food dye.
This recipe has a few steps—it’s not the kind where you just mix up the dough and drop by mounds onto a cookie sheet. So, plan to make them when you’re in the mood to roll out some cookie dough. You won’t, however, be using any cookie cutters as these are slice and bake cookies. In addition, you’ll be making a filling of ground pistachios to spread over the cookie dough before you roll it up. If you’re paying attention, you’ll realize that there’s more clean-up involved since you’ll have a dirty food processor to wash—hah! Trust me, it’s worth it.
As with most pistachio ice cream and baked goodies, the cookies are flavored with almond extract which I love. In this case, the almond flavor is quite mild; so, you might want to add a touch more. Alternatively, if you’re not a fan of almond extract, you can substitute vanilla extract.
These delectable cookies are worth the extra time and effort it takes to make them. You will savor every one of them—but do be generous and share these tasty cookies!
Pistachio Pinwheel Cookies
Ingredients for the Cookie Dough
- 1 cup (2 sticks) unsalted butter
- 3/4 cup sugar
- 1 egg
- 2 tsp. vanilla
- 2 1/2 cups flour
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Ingredients for the Filling
- 1/2 cup shelled pistachios
- 1/4 cup confectioners’ sugar
- 1 egg yolk
- 1 tbl. water
- 1/2 tsp. almond extract
Egg Wash: 1 egg beaten with 1 tsp. water
Directions
Place butter and sugar in the bowl of an electric mixer; beat on medium speed until creamy, about 2 mins. Add egg and vanilla; beat 1 minute. Slowly add flour, beating on medium speed until a stiff dough forms.
Roll out dough on floured surface to form an 8 x 12 rectangle 3/8″ thick; wrap in plastic. Freeze until firm, 10 to 15 minutes.
For filling, place pistachios and sugar in a food processor; process until powdery. Add egg yolk and 1 tbl. water and 1/2 tsp. almond extract; process to a smooth paste.
Remove dough from freezer; unwrap. For wash, beat egg with 1 tsp. water; brush over top of dough. Press pistachio paste over dough.
Roll dough and filling into a log; wrap tightly in plastic wrap or wax paper. Freeze until very firm, 1 hour or overnight.
Heat oven to 350o F. Remove dough from freezer; unwrap. Slice rolled dough into 3/8″ thick slices.
Bake on cookie sheet until edges are golden brown, about 12 minutes.
Makes approximately 32 cookies
Source: A recipe I cut out of the Chicago Trib years ago