Pistachio Cream Filled Pinwheel Cookies
Equipment
- 2 Mixing bowl
- 1 stand mixer or hand mixer
- 1 Rubber spatula
- 1 Whisk
- 1 Rolling Pin
- 2 sheet parchment paper
- 1 Baking sheet
- 1 sharp knife or bench scraper
- 1 plastic wrap roll
- 1 wire cooling rack
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 food processor
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 large egg room temperature
- 2 teaspoon vanilla extract
- 2 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup pistachios shelled and unsalted
- 1/2 cup confectioners’ sugar
- 4 ounce cream cheese softened
- 2 tablespoon heavy cream
- 1/2 teaspoon almond extract
- 1 drop green gel food coloring optional
- 2 tablespoon granulated sugar for rolling, optional
Instructions
- Cream the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla extract until fully combined and smooth.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the wet ingredients on low speed and mix until a soft dough forms and just comes together.
- Divide the dough in half, flatten each half into a rectangle, wrap in plastic, and chill for 45 minutes to 1 hour until firm but pliable.
- Pulse the pistachios in a food processor until very finely ground but not oily, then add confectioners’ sugar and pulse to combine.
- In a bowl, beat the cream cheese until smooth, then mix in heavy cream and almond extract until creamy.
- Fold the pistachio-sugar mixture into the cream cheese mixture until a spreadable pistachio cream forms; tint with a drop of green color if desired and chill 15 minutes.
- On parchment, roll one dough half into a 9x12-inch rectangle about 1/4-inch thick, keeping edges as even as possible.
- Spread half of the pistachio cream evenly over the dough to within 1/2 inch of the long edges.
- Use the parchment to tightly roll the dough from a long side into a log, sealing the seam by pinching gently.
- Wrap the log in parchment and then plastic wrap, repeat with the second dough half and remaining filling, and chill both logs for at least 1 1/2 hours until very firm.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Unwrap one log, roll in granulated sugar if using, and slice into 1/4-inch rounds with a sharp knife, rotating the log as you cut to keep slices round.
- Arrange slices 2 inches apart on the baking sheet and bake for 10 to 12 minutes until edges are just set and bottoms are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Repeat slicing and baking with the second log, re-chilling if the dough softens.
- Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Notes
Chilling is crucial for clean spirals, so don’t skimp on the firming time before slicing; if the dough softens, pop it back in the fridge for 10 to 15 minutes. For tidy edges, trim the first 1/2 inch of each log before slicing. If your filling feels too loose, beat in 1 to 2 tablespoons more confectioners’ sugar; if too stiff, add a teaspoon of cream at a time. Use high-quality, unsalted, fresh pistachios for best color and flavor, and avoid over-processing them into paste. To help prevent cracking, gently compress the log after rolling to remove air gaps. You can swap almond extract for vanilla in the filling for a milder flavor, and add citrus zest to the dough for a bright twist.
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