Cherry Pistachio Pinwheel Cookies Recipes

PISTACHIO PINWHEELS

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.

PISTACHIO PINWHEELS

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.

CHERRY PISTACHIO COOKIES

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.

FUDGY PINWHEEL COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. In a small bowl, whisk flour, salt and baking powder; gradually beat into creamed mixture. , Roll dough between two sheets of waxed paper into a 12x10-in. rectangle; transfer to a baking sheet. Refrigerate 30 minutes. , In a small microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Stir in walnuts, milk and vanilla. Remove top sheet of waxed paper; spread dough with filling. Using waxed paper to shape dough, roll up tightly jelly-roll style, starting with a long side. Wrap in plastic; 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 7-9 minutes or until set. Cool 1 minute before removing from pans to wire racks.

RUGELACH PINWHEELS

Steps:

• Dough:.
• Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy.
• Add 1/4 cup sugar and continue processing until fully incorporated.
• Add flour and pulse just until dough comes together.
• Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.
• Filling:.
• In a medium bowl, mix together 1/4 cup plus 2 tablespoons granulated and brown sugar, 1/2 teaspoon cinnamon, raisins, and walnuts; set aside.
• On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick.
• Spread a thin layer of preserves over dough; sprinkle with filling mixture.
• Roll dough into a log beginning with one of the long sides; wrap in plastic wrap. Transfer dough log baking sheet.
• Repeat process with remaining piece of dough.
• Place dough logs in refrigerator; let chill at least 1 hour.
• Preheat oven to 350°F; line baking sheets with parchment paper and set aside.
• Topping:.
• Mix together 1 cup sugar 2 teaspoons cinnamon for the topping; set aside.
• Slice chilled dough logs crosswise, about 1/4 inch thick.
• Toss each cookie in the cinnamon-sugar mixture. Place cookies 3 inches apart on prepared baking sheets.
• Bake until lightly browned, 18 to 20 minutes.
• Cool on wire rack.