Pistachio Pinwheels/ Cut Outs

Pinwheels, with food coloring.
Cut outs, no food coloring.

From the kitchen of Stephanie Knewasser

Beat until creamy:

3/4 c butter

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.

Add:

1/2 c shelled pistachios, ground (4 oz in shells)

Chill dough for an hour.

Roll dough between 2 pieces of floured plastic wrap.

Cut out shapes.

Put on cookie sheets lined with parchment or silicone baking mats.

Bake @ 375, until edges begin to brown,

about 8 minutes depending on thickness and size of cookies.

FOR PINWHEEL DESIGN:

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 1 hr- overnight.

Slice & place on cookie sheets lined with parchment or silicone baking mats.

Bake @ 375, 7 min or until edges begin to brown.


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