Cocoa Pistachio Pinwheels Recipes

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PISTACHIO PINWHEELS



Pistachio Pinwheels image

Provided by Food Network Kitchen

Time 5h

Yield about 20

Number Of Ingredients 10

1 1/4 cups all-purpose flour, plus more for dusting
1/4 teaspoon baking powder
1/4 teaspoon plus 1 pinch of salt
1 stick unsalted butter, at room temperature
2/3 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup unsalted raw pistachios
1/4 teaspoon pure almond extract
3 drops green food coloring

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



Basic Chocolate Pinwheel Cookies image

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

1 cup butter, softened
2 cups sugar
1/2 cup packed brown sugar
2 large eggs
3 teaspoons vanilla extract
3-3/4 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup baking cocoa

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.

COCOA PISTACHIO PINWHEELS



Cocoa Pistachio Pinwheels image

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

1 (16 1/2 ounce) package refrigerated sugar cookie dough
3 tablespoons instant pistachio pudding mix
2 tablespoons finely chopped pistachios
6 drops green food coloring
1/4 cup unsweetened cocoa powder
2 tablespoons light brown sugar

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.

CAPPUCCINO PINWHEELS



Cappuccino Pinwheels image

Provided by Food Network Kitchen

Time 3h15m

Yield 24 cookies

Number Of Ingredients 10

3 sticks unsalted butter, softened
1 cup granulated sugar
2 large egg yolks
2 teaspoons vanilla extract
2 tablespoons light corn syrup
4 cups all-purpose flour
2 tablespoons coffee-flavored liqueur
2 tablespoons finely ground espresso beans
2/3 cup finely chopped semisweet chocolate
3/4 cup raw sugar (optional)

Steps:

  • Beat the butter in a large bowl with a mixer on medium speed until smooth. Add the granulated sugar and beat until pale and thick, about 5 minutes. Whisk the egg yolks, vanilla and corn syrup in a bowl, then add to the butter mixture and beat until fluffy, about 2 minutes. Turn off the mixer and add the flour; pulse, turning the mixer on and off, until just combined. Transfer half of the dough (about 2 packed cups) to a sheet of parchment paper.
  • Mix the coffee liqueur and espresso in a small bowl, then add to the remaining dough in the mixer along with the chocolate, pulsing until combined. Transfer the chocolate dough to another sheet of parchment paper. Pat each portion of dough into a 10-by-6-inch rectangle and cover with another sheet of parchment paper. Refrigerate until firm, about 1 hour.
  • Roll out each portion of dough between the parchment sheets into a 12-by-8-inch rectangle, about 1/4 inch thick. Peel off the top parchment sheets and carefully invert the lighter dough onto the darker dough. Run a rolling pin over the dough to press it together. Refrigerate until firm, at least 30 minutes.
  • Roll over the dough a few more times to make it slightly thinner, then peel off the top sheet of parchment paper and trim the dough into an even rectangle. Position the dough with a long side facing you and roll it away from you into a tight spiral, using the parchment paper to help. (The dough should be just soft enough to roll; chill or let stand at room temperature as needed.) Wrap the log with the parchment paper and freeze until firm, at least 1 hour. (The dough will keep in the freezer for up to 2 months.)
  • Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Slice the log of dough into 1/4-inch-thick rounds; place about 1 inch apart on the prepared baking sheets. Sprinkle with the raw sugar, if desired. Bake until the cookies are firm and lightly browned, 15 to 20 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 4 days.

CHOCOLATE-COCONUT PINWHEELS



Chocolate-coconut Pinwheels image

These cookies taste as good as they look.

Provided by Laria Tabul

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Yield 16

Number Of Ingredients 14

1 ¾ cups all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
⅓ cup unsweetened cocoa powder
⅓ cup shortening
⅓ cup butter
¾ cup white sugar
1 egg
1 tablespoon milk
2 teaspoons vanilla extract
3 ounces cream cheese
⅓ cup white sugar
1 cup flaked coconut
¼ cup finely chopped walnuts

Steps:

  • In a large mixing bowl beat shortening and butter until softened. Add the 3/4 cup sugar and beat until fluffy. Add milk, egg and 1 tsp of the vanilla and mix well.
  • In a separate bowl combine flour, cocoa, baking powder and salt. Add to the butter mixture and beat until well mixed.
  • Divide dough in half and chill 2-3 hours or until easy to handle.
  • Preheat oven to 350 degrees F. Grease cookie sheets.
  • Mix softened cream cheese, 1/3 cup sugar and 1 tsp vanilla until smooth. Stir in the coconut.
  • Roll each half of the dough into a 10-inch square. Cut each square into sixteen 2 1/2-inch squares. Place 1/2 inch apart on an ungreased cookie sheet. Cut 1-inch slits from each corner to center of square. Drop a level tsp of the coconut mixture onto each center.
  • Sprinkle chopped nuts in the center and firmly press to seal. Bake for 8-10 minutes or until edges are firm and cookies are slightly puffed. Cool on cookie sheet for 1 minute, then remove and cool thoroughly on rack.

Nutrition Facts : Calories 236.1 calories, Carbohydrate 28 g, Cholesterol 27.7 mg, Fat 13.1 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 6.3 g, Sodium 143.7 mg, Sugar 15.5 g

PISTACHIO SPRITZ PINWHEELS



Pistachio Spritz Pinwheels image

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

3/4 cup (3 ounces) toasted unsalted shelled pistachios
3/4 cup confectioners' sugar
2 sticks unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
3 to 5 drops green gel-paste food color, such as leaf green
2 1/4 cups unbleached all-purpose flour
1/4 teaspoon kosher salt
1 ounce bittersweet chocolate, melted

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



Pistachio Pinwheels image

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

2/3 cup/85 grams shelled raw unsalted pistachios
3/4 cup/170 grams unsalted butter (1 1/2 sticks), cut into 1/2-inch pieces, at room temperature
3/4 cup plus 2 tablespoons/105 grams confectioners' sugar
2 large egg yolks
1/2 teaspoon almond extract
1 cup/130 grams all-purpose flour
1/2 teaspoon kosher salt
1 1/3 cups/150 grams almond flour
1/2 cup/105 grams demerara sugar, for rolling

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



Pistachio Pinwheels image

These whimsical treats from our Test Kitchen look complex, but they're a cinch to assemble. You'll love the pistachio's nutty flavor combined with the dough's sweet taste.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 5 dozen.

Number Of Ingredients 10

1/3 cup butter, softened
1/3 cup sugar blend
2 large egg whites
3 tablespoons canola oil
1/2 teaspoon vanilla extract
2-3/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Red paste food coloring
1/2 cup pistachios, finely chopped

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg whites, oil and vanilla. Combine the flour, baking powder and salt; gradually add to butter mixture and mix well. , Divide dough in half; add food coloring to one portion. Divide red and plain doughs into two portions. Between two sheets of waxed paper, roll out one portion of plain dough into an 8x6-in. rectangle. Repeat with one portion of red dough. Remove waxed paper; place red dough over plain., Roll up tightly jelly-roll style, starting with a long side. Roll the log in pistachios; wrap in plastic. Repeat with remaining doughs. Refrigerate for 2 hours or until firm., Unwrap logs; cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Remove to wire racks.

Nutrition Facts : Calories 49 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 33mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

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