COCOA PISTACHIO PINWHEELS
Good use for all that cookie dough we buy for fund raisers! Has nuts though, for you allergic people, and the 3 hours of refrigeration time is not included in prep time.
Provided by karmakitchen gal
Categories Dessert
Time 32m
Yield 40 cookies
Number Of Ingredients 6
Steps:
- Divide dough in half.
- Knead the pistachio pudding, chopped pistachio nuts and green food coloring into one half.
- Shape into a small rectangle.
- Wrap in plastic and refrigerate for 1 hour.
- Into the remaining dough, knead the cocoa powder and the brown sugar.
- Shape into a small rectangle, wrap in plastic and refrigerate 1 hour.
- Roll out the pistachio dough between 2 sheets of waxed paper to a 12x8 inch rectangle.
- Repeat with chocolate dough, straightening edges with a ruler.
- Remove top sheet of waxed paper from chocolate dough.
- Remove the top and bottom sheets of waxed paper from pistachio dough and place it on top of chocolate dough leaving a 1/4-inch edge of chocolate showing on one long side.
- Starting with a long side, roll up doughs, jelly-roll fashion, using the bottom waxed paper as a guide and removing paper as you roll.
- Roll spirals as tightly as possible.
- Wrap in plastic and refrigerate for 2 hours.
- Heat oven to 350°F.
- Cut dough into 1/4-inch thick slices.
- Place on ungreased baking sheets and bake for 12 minutes.
- Remove from baking sheets and cool completely on a wire rack.
PISTACHIO SPRITZ PINWHEELS
Dollops of dark chocolate are piped into the centers of these buttery pistachio spritz cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes about 32
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Pulse pistachios with 1/4 cup confectioners' sugar in a food processor until finely ground.
- With a mixer on medium speed, beat butter with remaining 1/2 cup confectioners' sugar until light and fluffy, about 3 minutes. Beat in extracts and food color. Reduce speed to low; add flour, salt, and pistachio mixture and beat until combined. Add 3 tablespoons water, 1 tablespoon at a time, until dough is smooth and pliable (so it will push through press).
- Divide dough in half; spoon half into a cookie press fitted with a pinwheel design. Press cookies (2 pushes of spritzer), 1 inch apart, onto a baking sheet lined with a nonstick baking mat. Repeat with remaining dough and another lined baking sheet.
- Bake, rotating sheets once, until edges are pale golden, about 14 minutes. Let cookies cool on sheets 1 minute, then transfer to a wire rack; let cool completely.
- Place melted chocolate in a small piping bag fitted with a small writing tip, or a resealable plastic bag with a corner snipped off. Pipe chocolate in center of each cookie and let set, about 1 hour. Cookies can be stored in an airtight container, between sheets of parchment or waxed paper, up to 1 week.
PISTACHIO PINWHEELS
Provided by Food Network Kitchen
Time 5h
Yield about 20
Number Of Ingredients 10
Steps:
- Whisk the flour, baking powder and 1/4 teaspoon salt in a medium bowl. Beat 6 tablespoons butter and 1/3 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in 1 egg and the vanilla (don?t worry if the mixture looks separated). Reduce the mixer speed to low; mix in the flour mixture until combined. Turn out the dough onto a piece of plastic wrap; shape into a disk. Wrap and refrigerate until firm, about 1 hour.
- Meanwhile, make the filling: Pulse the pistachios and remaining 1/3 cup sugar in a food processor until very finely ground. Mix in the remaining egg, 2 tablespoons butter, the almond extract, pinch of salt and food coloring. Process, scraping the bowl occasionally, until a thick paste forms. Refrigerate until firm, about 30 minutes.
- Roll out the dough into a 10-by-11-inch rectangle on a floured surface. Spread the pistachio filling over the dough almost all the way to the edges. Starting with a short side, roll up the dough into a tight spiral. Wrap in plastic wrap and refrigerate, reshaping the log after 1 hour, until firm, at least 3 hours or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Slice the log into 1/2-inch-thick rounds. Arrange the rounds 1 1/2 inches apart on the prepared pans.
- Bake, switching the pans halfway through, until the cookies are firm and light golden around the edges, 20 to 25 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
BASIC CHOCOLATE PINWHEEL COOKIES
This recipe evolved from several different recipes that I combined into one. I've never received so many compliments on my baking!-Denise Hufford, Midland, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices. , Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
Nutrition Facts : Calories 153 calories, Fat 6g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 87mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
CHERRY PISTACHIO PINWHEEL COOKIES
Jeff Mauro rolls cherries and pistachios into his dough before covering the cookie logs with sprinkles. Slice and bake the pinwheels after a night in the fridge.
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 5h30m
Yield 60 to 72 cookies
Number Of Ingredients 10
Steps:
- Put the cherries, pistachios and brown sugar in a food processor and pulse until a fine crumb forms (take care not to over process or the filling will clump together). Set aside.
- Put the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high until light and fluffy, about 2 minutes. Add the eggs, baking powder and salt and beat for another minute. Lower the speed to medium and add the flour, 1/2 cup at a time; beat until smooth. Cover and place in the fridge to chill, about 1 hour.
- Divide dough the in half and flatten each into squares. Put one portion of dough in between two 12-by-12-inch sheets of parchment paper dusted with flour. Roll out into a 1/8-inch-thick square. Remove the top parchment sheet and sprinkle half of the cherry-pistachio filling evenly across the dough. Pat into an even layer. Tightly roll into one large log (using the parchment to help you). Trim the ends and then roll the exterior in a mixture of sprinkles to coat. Repeat with the remaining dough, filling and sprinkles. Tightly cover in fresh parchment and refrigerate overnight (preferred) or at least 4 hours, until the dough is firm.
- Preheat the oven to 375 degrees F and line 2 baking sheets with parchment or a silicone baking mat.
- Remove and uncover the dough logs and slice with a very sharp knife into 1/4-inch-thick pinwheels. Arrange about 1 inch apart on the prepared baking sheets. Bake until slightly golden, 8 to 10 minutes. Let the cookies cool on a wire rack. Store for up to 3 days in an airtight container, or freeze cookies for future use, up to 2 weeks.
- Enjoy!
PISTACHIO PINWHEELS
This recipe, from "Dessert Person" (Clarkson Potter, 2020) is one of those ace-up-your-sleeve, slice-and-bake cookie recipes every baker needs. The pinwheels are super tasty, need no decoration and require no major assembly. These buttery, nutty, shortbready cookies achieve the highest calling for any recipe: They look and taste as if they are harder to make than they are. (Watch Claire make them here.)
Provided by Claire Saffitz
Categories cookies and bars, dessert
Time 40m
Yield 32 cookies
Number Of Ingredients 9
Steps:
- In a food processor, pulse the pistachios until they're very finely ground but not yet forming a paste, about 25 second-long pulses. Transfer the ground pistachios to a small bowl and set aside.
- To the same food processor (no need to wash after grinding the pistachios), add the butter and confectioners' sugar, and process until the mixture is smooth and creamy. Add the yolks and almond extract, and process until the mixture is smooth and light. Add the flour and salt, and pulse, scraping down the sides of the bowl once or twice, until you have a stiff, uniform dough.
- Transfer two-thirds of the dough (about 10 ounces/240 grams) to a medium bowl and add the almond flour to the bowl. Use a flexible spatula to work the almond flour into the dough until you have a uniform mixture.
- Scrape the almond dough onto a piece of parchment paper. Pat it down with your hands into a thinner layer, then place a piece of parchment paper on top. Roll out the dough between the sheets of parchment into a slab measuring about 12-by-8 inches and ¼-inch thick. (Uncover the dough and use a small offset spatula to shape the dough into a rectangle if necessary.) Slide the parchment paper onto a baking sheet and refrigerate the slab until firm, 10 to 15 minutes.
- Meanwhile, add the ground pistachios to the food processor with the remaining dough and pulse until the mixture is thoroughly blended and the dough has taken on a green color, about 7 pulses. Set aside at room temperature while the almond dough chills.
- Remove the almond dough from the refrigerator and plop tablespoon-size pieces of the pistachio dough across the surface of the slab. Use the offset spatula to spread the pistachio dough across the length of the slab in an even layer, leaving a 1/2-inch border along the longer sides. Starting at one of the longer sides and using the parchment paper to help you, roll the dough into a tight spiraled log. Wrap the log in parchment paper and transfer to the refrigerator. Chill until the dough is very firm, at least 1 hour.
- When ready to bake, arrange two oven racks in the upper and lower thirds of the oven and heat to 350 degrees. Line two large rimmed baking sheets with parchment paper and set aside.
- Sprinkle the demerara sugar across a cutting board. Remove the log from the refrigerator, unwrap, and roll across the board in the sugar, pressing down very firmly as you roll so the sugar adheres. Continue to roll and press until the entire log is coated. Using a sharp knife, shave a thin crosswise slice off of each end so you have straight sides with the full spiral exposed. Cut the log in half crosswise, then cut each half in half again to make quarters, and cut each quarter in half again for eighths. (This ensures even, equal slices.) As you cut, roll the pieces on the cutting board to prevent the pinwheels from gaining a flat side and losing their round shape. Cut each piece into 4 equal slices to make 32 cookies.
- Divide the cookies between the two prepared baking sheets and space them evenly. Bake the cookies on the upper and lower racks until they are golden around the edges, 15 to 20 minutes, switching racks and rotating the sheets front to back halfway through baking. Remove from the oven and let cool completely on the baking sheets.
More about "cocoa pistachio pinwheels recipes"
PISTACHIO PINWHEELS - CTV
From more.ctv.ca
- Grind the pistachios: In a food processor, pulse the pistachios until they’re very finely ground but not yet forming a paste, about 25 pulses. Transfer the ground pistachios to a small bowl and set aside.
- Make the dough in the food processor: To the same food processor (no need to wash after grinding the pistachios), add the butter and powdered sugar and process until the mixture is smooth and creamy.
- Add the flour and salt and pulse, scraping down the sides of the bowl once or twice, until you have a stiff, uniform dough.
- Mix the almond dough: Transfer two-thirds of the dough to a medium bowl and add the almond flour to the bowl (if you want to weigh the dough, it should be about 10 oz / 283g).
- Work the almond dough into a slab: Scrape the almond dough onto a piece of parchment paper. Pat it down with your hands into a thinner layer, then place a piece of parchment paper on top.
CHOCOLATE PISTACHIO PINWHEEL COOKIES FOR ST.
From butterwithasideofbread.com
Reviews 19Published Feb 22, 2013Estimated Reading Time 7 mins
HOW TO MAKE PINWHEEL COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PISTACHIO PINWHEEL COOKIE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
COCOA PISTACHIO PINWHEELS RECIPES- WIKIFOODHUB
From wikifoodhub.com
PRETTY IN PISTACHIO | PISTACHIO COCONUT PINWHEELS
From prettyinpistachio.com
CLAIRE SAFFITZ' PISTACHIO PINWHEEL COOKIES - ELLA QUIEN COME
From ellaquiencome.com
PISTACHIO PINWHEEL COOKIES, PINWHEEL COOKIE RECIPE I BAKER BETTIE
From bakerbettie.com
PISTACHIO PINWHEEL COOKIES - THE DAILY MEAL
From thedailymeal.com
PISTACHIO PINWHEEL SHORTBREAD COOKIES - EVER OPEN SAUCE
From everopensauce.com
13 PINWHEEL COOKIES THAT STAND OUT ON A COOKIE TRAY
From bhg.com
PISTACHIO PINWHEELS RECIPE - CUISINE AT HOME
From cuisineathome.com
BLACK COCOA AND PEPPERMINT PINWHEELS RECIPE | KITCHN
From thekitchn.com
COCOA PISTACHIO PINWHEELS | BOTTOMLESS BITES
From deputydogs.com
PISTACHIO-CHOCOLATE PINWHEELS (#) - BIGOVEN
From bigoven.com
CLAIRE SAFFITZ'S PISTACHIO PINWHEEL COOKIES | NYT COOKING
From youtube.com
#60-minutes-or-less #time-to-make #course #preparation #hand-formed-cookies #rolled-cookies #desserts #refrigerator #cookies-and-brownies #equipment
You'll also love