From the kitchen of Stephanie Knewasser.   The green
swirls make this a nice addition to Christmas cookie
platters.  It's mild, not too sweet flavor goes well with a cup
of coffee.  Brian said this was his favorite Christmas cookie
of 2007.  The recipe was in a
Good Housekeeping
magazine in 2002.
Beat until creamy:
3/4 c butter or margarine (1 1/2 sticks)
3/4 c sugar
Add:
1 egg
1 1/4 tsp almond extract
Gradually beat in:
2 c flour
1/2 tsp baking powder
1/4 tsp salt
Combine well.
Transfer half of dough to a bowl.
Add:
1/2 c shelled pistachios, ground (4 oz in shells)
green food coloring

Between 2 sheets of wax paper, roll dough into
a 15"x10" rectangle. Repeat with plain dough.
Refrigerate 10 minutes or until chilled.

Layer the 2 on top of each other, roll up.
Wrap log in plastic wrap.
Freeze 1hr- overnight.

Slice & place on greased cookie sheets.

Bake @ 325, 14 min or until edges lightly browned.
Pistachio Pinwheels
"I really just want to be the warm yellow light
that pours all over the people I love."
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