Pistachio-Chocolate Pinwheels

Pistachio-Chocolate Pinwheels
Servings: 90 Bake 350°F 10 mins to 12 mins per batch

Ingredients

  • 2 separate recipes Basic Holiday Cookie dough (see www.familycircle.com)
  • 3/4 teaspoon almond extract
  • 1/2 cup finely chopped pistachio nuts
  • green food coloring
  • 1/4 cup packed brown sugar
  • 2 tablespoons unsweetened cocoa powder

Make It

1. Prepare 1 recipe Basic Holiday Cookie dough, with the following changes: Substitute 3/4 teaspoon almond extract for vanilla; stir 1/2 cup finely chopped pistachio nuts and green food coloring into dough.

2. Prepare 1 recipe Basic Holiday Cookie dough with the following changes: Substitute 1/4 cup packed brown sugar for 1/4 cup granulated; add 2 tablespoons unsweetened cocoa powder to flour.

3. Wrap doughs in plastic; refrigerate until chilled.

4. Roll out half the chocolate dough on floured waxed paper to 10 x 7-inch rectangle. Repeat with half the pistachio dough. Place pistachio dough on top of chocolate. Peel off top paper. Starting with long side, roll up doughs tightly, jelly-roll fashion, using bottom paper as guide and removing paper as you roll.

5. Wrap; chill. Repeat with remaining doughs. Cut in 1/4-inch-thick slices. Place on baking sheets. Bake in 350 degree F oven 10 to 12 minutes. Cool on racks. Makes about 7-1/2 dozen.