28 December 2017

Cinnamon (or Pistachio) Pinwheels

Another of the Joys' favorite Christmas cookies. I usually make the cinnamon version, but the pistachio ones are quite tasty, too. To make them, use the amounts and ingredients in parentheses.

                                                                                                    Makes 4-1/2 Dozen

Combine 2 cups flour, 1/2 tsp baking powder, 1/4 tsp salt. Set aside.
Finely grind 1/4 cup cinnamon imperials (chop 1/2 cup pistachios). Set aside.
Cream 3/4 cup butter and 3/4 cup sugar. Beat in 1 large egg and 1/2 tsp vanilla (1-1/4 tsp almond) on low speed. Gradually beat in flour mixture; blend well.

Transfer 1/2 of dough to small bowl; knead in candies(nuts) and red(green) food coloring.

Roll cinnamon (pistachio) dough between 2 20-inch sheets of waxed paper into a 15"x10" rectangle. Do the same with the plain dough. Refrigerate for 10 minutes or so.
Remove top sheet of waxed paper from each rectangle. Place plain rectangle, dough-side up, on work surface.
Invert second rectangle on first, lining edges up. Remove top sheet of paper.
Roll dough tightly, beginning on long side, in jelly-roll style, off of remaining paper.
Wrap in plastic wrap; freeze at least one hour, until firm enough to slice.

Preheat oven to 325. Line cookie sheet with parchment paper. Cut log into 1/4-inch slices and place on sheet, about 1-1/2 inches apart.
Bake for 14 -5 minutes, unti set and slightly browned.


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