Cocoa Pistachio Pinwheels

READY IN: 32mins
YIELD: 40 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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