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.
CHERRY PISTACHIO COOKIES
Dried cherries, crunchy nuts, bits of orange, white chocolate-there's a lot to love in this cookie! It's very different from any I've had before. -Kathy Harding, Richmond, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and orange zest. In another bowl, whisk flour, baking soda and cream of tartar; gradually beat into creamed mixture. Stir in cherries and pistachios., Divide dough in half ; shape each into an 11-in.-long roll. Wrap in plastic; refrigerate at least 2 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light golden brown. Remove from pans to wire racks to cool completely. Frost cookies with melted white chocolate; let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Place wrapped rolls in a resealable plastic freezer bag and freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes. Decorate as directed.
Nutrition Facts : Calories 130 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 41mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
CHERRY PINWHEEL COOKIES
A crisp, light textured cookie with a mild cherry flavor will add great color to your holiday cookie tray.-Jenn Reagan, Maple Valley, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour., Divide dough in half. Add cherry extract to 1 half and tint red. Knead almonds into remaining half. Wrap each half; refrigerate at least 3 hours or until firm enough to roll., On a baking sheet, roll each portion between 2 sheets of waxed paper into a 15x8-in. rectangle. Refrigerate 30 minutes., Remove waxed paper. Place almond rectangle on top of cherry rectangle. Roll up tightly jelly-roll style, starting with a long side. Roll in coarse sugar; wrap securely. Refrigerate 2 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely. Store in airtight containers.
Nutrition Facts : Calories 105 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 67mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CHERRY PISTACHIO SLICE & BAKE COOKIES
Adapted from Yankee magazine. I think these cookies are just lovely and am hoping to make them this year. The pistachios provide lovely green specks of color, so although they would still taste nice with a different nut, you would lose the green-red holiday effect if you substitute. Sanding sugar is the coarse, sparkly sugar that is used to decorate cookies - unlike ordinary sugar, the crystals will stay whole and look like clear sparkly sprinkles on the cookie edges (you can also use red or green). Plan ahead as the dough must chill overnight.
Provided by HeatherFeather
Categories Dessert
Time P1DT15m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter, granulated sugar, and salt using a mixer.
- Add egg yolk (cover and chill your egg white for later in the recipe) and beat well.
- Add flour and nuts and stir with a wooden spoon (the mixer would toughen the dough) until blended.
- Using your hands or wooden spoon, blend in the cherries- the dough will be firm and this will be tricky, which is why your clean hands might be best for this.
- Divide dough into halves, roll each into a log and wrap in wax paper, sealing ends; chill overnight or at least 8 hours.
- Preheat oven to 350 F, line cookie sheets with parchment paper or grease lightly.
- Lay out a pan big enough to roll your cookie logs around in and sprinkle the sanding sugar in the pan.
- Open up one of your dough logs and lightly brush with egg white, then roll the log in the sugar to coat.
- Place on a cutting board and slice into 1/2" rounds.
- Bake cookies 12-15 minutes per batch, cooling on racks when done.
Nutrition Facts : Calories 77.3, Fat 4.6, SaturatedFat 2.5, Cholesterol 14.6, Sodium 14.2, Carbohydrate 8.3, Fiber 0.3, Sugar 3.6, Protein 1
PISTACHIO CHERRY COOKIES
Can't remember where this recipe came from, but I used it last year at our annual Cookie Swap. So simple and soooo good!! It was all I could do not to eat the dough before they were baked!! Prep time includes chilling. You can also sub macadamias for the pistachios.
Provided by xpnsve
Categories Dessert
Time 1h23m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- Combine cookie mix, butter and egg. Add pistachios, cherries and white chocolate chips; mix well.
- Wrap in parchment paper and chill in refrigerator 1 hour.
- Use small cookie scoop to form balls.
- Bake on parchment paper for 11-13 minutes or until golden brown.
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