Pistachio Pinwheels
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Pistachio Pinwheels." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/pistachio-pinwheels-recipe.htm> 06 July 2008.
Pistachio Pinwheels
Yield: Makes 64 cookies
Ingredients:
1
package (8 ounces) reduced-fat cream cheese, softened
1/2
cup (1 stick) soft baking butter with canola oil
2
cups all-purpose flour
3
tablespoons apricot fruit spread
1
tablespoon water
2
tablespoons sugar
1/4
teaspoon ground cinnamon
1/2
cup finely chopped pistachio nuts, toasted*
Nonstick cooking spray
Additional apricot fruit spread (optional)
Preparation:
1.
Preheat oven to 350°F. Line cookie sheets with parchment paper. Place cream cheese in large bowl. Beat 30 seconds with electric mixer at low speed until smooth. Add butter; beat 30 seconds at medium speed.
2.
Add flour to cream cheese mixture in 3 batches, beating at low speed until blended. Divide dough into 2 equal portions. Shape into rectangles. Wrap in plastic wrap; refrigerate 20 minutes.
3.
Stir fruit spread and water in small bowl; set aside. In separate small bowl, stir sugar and cinnamon until well blended; set aside.
4.
Remove one portion dough from refrigerator. Place on lightly floured surface. Roll out dough into 12X10-inch rectangle.
5.
Spread 2 tablespoons apricot mixture on dough. Sprinkle 1-1/2 teaspoons cinnamon-sugar mixture evenly over top, followed by 1/4 cup pistachio nuts. Cut dough in half lengthwise into two 12X5-inch pieces. Rollup each piece jelly-roll style, starting with long side. Repeat process with remaining dough.
6.
Cut each roll into 16 slices, about 3/4 inch thick. Place cookies on prepared cookie sheets. Spray tops of cookies with cooking spay; sprinkle with remaining cinnamon-sugar mixture.
7.
Bake about 16 minutes or until golden. Cool 2 minutes on cookie sheets on wire rack. Remove to wire racks. Stir additional fruit spead, if desired. Brush on cookies. Let cookies cool completely.
Nutritional Information:
| Serving Size: 1 cookie | |
| Sodium | 34 mg |
| Protein | 1 g |
| Fiber | <1 g |
| Carbohydrate | 5 g |
| Cholesterol | 3 mg |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 60 % |
| Calories | 45 |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 1/2 |
This recipe appears in: Nut