Best Pistachio Spritz Pinwheels Recipes

Pistachio Spritz Pinwheels image

Provided by Martha Stewart

Time 2h

Yield Makes about 32

Number Of Ingredients 9

3/4 cup (3 ounces) toasted unsalted shelled pistachios
3/4 cup confectioners' sugar
2 sticks unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
3 to 5 drops green gel-paste food color, such as leaf green
2 1/4 cups unbleached all-purpose flour
1/4 teaspoon kosher salt
1 ounce bittersweet chocolate, melted

Steps:

Preheat oven to 350 degrees. Pulse pistachios with 1/4 cup confectioners' sugar in a food processor until finely ground.
With a mixer on medium speed, beat butter with remaining 1/2 cup confectioners' sugar until light and fluffy, about 3 minutes. Beat in extracts and food color. Reduce speed to low; add flour, salt, and pistachio mixture and beat until combined. Add 3 tablespoons water, 1 tablespoon at a time, until dough is smooth and pliable (so it will push through press).
Divide dough in half; spoon half into a cookie press fitted with a pinwheel design. Press cookies (2 pushes of spritzer), 1 inch apart, onto a baking sheet lined with a nonstick baking mat. Repeat with remaining dough and another lined baking sheet.
Bake, rotating sheets once, until edges are pale golden, about 14 minutes. Let cookies cool on sheets 1 minute, then transfer to a wire rack; let cool completely.
Place melted chocolate in a small piping bag fitted with a small writing tip, or a resealable plastic bag with a corner snipped off. Pipe chocolate in center of each cookie and let set, about 1 hour. Cookies can be stored in an airtight container, between sheets of parchment or waxed paper, up to 1 week.

PISTACHIO SPRITZ PINWHEELS image

Yield 32 cookie

Number Of Ingredients 9

3/4 C ( 3 oz) toasted unsalted shelled pistachios
3/4 C confectioners sugar
2 sticks unsalted butter, room temp
1 t pure vanilla extract
1/4 t pure almond extract
3-5 drops green gel food paste such as green leaf
2 1/4 C all purpose flour
1/4 t coarse salt
1 oz bittersweet chocolate melted

Steps:

1. Preheat oven to 350. Pulse nuts w/ 1/4 C sugar until finely ground. 2. With mixer on med speed beat butter with remaining sugar until light and fluffy, about 3 minutes. Beat in extracts and food color. Reduce speed to low; add flour, salt and pistachio mixture and beat until combined. Add 3 T water, one T at at time until dough is pliable. 3. Divide dough in half; spoon into cookie press and press onto lined baking sheet. 4. Bake rotating sheets once about 14 minutes. Let cookies cool. 5. Place melted chocolate in a small piping bag with writing tip. Pipe chocolate onto center. let cookies cool.