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.
For the Cookies
- 1 Cup shelled pistachios
- 2 Tablespoons 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
For the Cookies
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.