Cocoa Pistachio Pinwheels

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.

• Ready In: 32 mins
• Yields: 40 cookies

Ingredients

• 1 (16 1/2ounce) 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

Directions

1. Divide dough in half.
2. Knead the pistachio pudding, chopped pistachio nuts and green food coloring into one half.
3. Shape into a small rectangle.
4. Wrap in plastic and refrigerate for 1 hour.
5. Into the remaining dough, knead the cocoa powder and the brown sugar.
6. Shape into a small rectangle, wrap in plastic and refrigerate 1 hour.
7. Roll out the pistachio dough between 2 sheets of waxed paper to a 12x8 inch rectangle.
8. Repeat with chocolate dough, straightening edges with a ruler.
9. Remove top sheet of waxed paper from chocolate dough.
10. 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.
11. 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.
12. Roll spirals as tightly as possible.
13. Wrap in plastic and refrigerate for 2 hours.
14. Heat oven to 350°F.
15. Cut dough into 1/4-inch thick slices.
16. Place on ungreased baking sheets and bake for 12 minutes.
17. Remove from baking sheets and cool completely on a wire rack.