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recipes
Pistachio Pinwheels
source Martha Stewart modified
Original recipe was for cookie press; I changed to make round balls and press with a fork like peanut butter cookies. I also substitute espresso beans for melted chocolate in center.

Required Ingredients

¾CupToasted unsalted pistachios (3 oz)
¾CupPowdered sugar
2 StickUnsalted butter
1 TeaspoonVanilla
¼TeaspoonAlmond extract
Green gel-paste food color (moss green is good)
2 ¼CupAll purpose flour
¼TeaspoonSalt
Espresso beans -1 per cookie, about 50

Preparation Instructions

  1. Pulse in food processor the toasted almonds cooled and 1/4 C of the powdered sugar
  2. In mixer beat 1/2 C of the powdered sugar with the room temp butter until fluffy - about 3 min
  3. Add vanilla, almond and food color and beat until well incorporated-even color
  4. Reduce mixer to slow and add flour, salt and pistachio/sugar mix. Beat until well blender
  5. Add approximately 3 T water, 1 T at a time until a good texture to form into balls
  6. Preheat oven to 350 and line cookie sheets with parchment
  7. Make dough balls 3/4 inch in diameter and put on cookie sheets approximately 2 inches apart
  8. Flatten each ball a bit with a fork crossed at 90 Deg and put an espresso bean in each
  9. Bake in preheated 350 deg oven for 14 min