PISTACHIO PINWHEELS
Provided by Food Network Kitchen
Time 5h
Yield about 20
Number Of Ingredients 10
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.
PISTACHIO WINKS
This recipe comes from Joanne Flukes lastest book "Cream Puff Murder" in the Hannah Swenson Mystery Series. She noted that if you spray your Tablespoon with with Pam the molasses won't stick when measuring it.
Provided by Kerena
Categories Dessert
Time 42m
Yield 8 dozen, 96 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a microwave safe bowl. It'll take bout 90 seconds on high.
- Pour melted butter into a mixing bowl and add sugar. Mix well and let cool to room temperature.
- Mix in beaten eggs. Add the molasses and mix well.
- Add salt, baking soda and vanilla. Stir everything together and then mix in the finely chopped pistachios.
- Add the flour in 1 cup increments, mixing after each addition.
- Form the dough into 1" balls with your fingers and place them on a cookie sheet that has been sprayed with Pam (12 balls per cookie sheet).
- Spray the flat bottom of a water glass with Pam. Dip the glass in a bowl of sugar and flatten the balls on the cookie sheet. Dip the glass into sugar after each ball you flatten.
- Place a quarter cherry in the center of each cookie. Press the cherry down with the tip of your finger.
- Bake the cookies at 350 degreees for 10-12 minutes. Let the cookies set up on the sheet for 1 mintues and then remove them to a wire rack to finish cooling.
Nutrition Facts : Calories 80.4, Fat 3.3, SaturatedFat 1.4, Cholesterol 12.8, Sodium 57.6, Carbohydrate 11.6, Fiber 0.4, Sugar 7, Protein 1.3
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