Ingredientes para Cocoa Pistachio Pinwheels
- Refrigerated Sugar Cookie Dough
- Instant Pistachio Pudding Mix
- Pistachios
- A few drops green food coloring
- Unsweetened Cocoa Powder
- Light Brown Sugar
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Cómo preparar Cocoa Pistachio Pinwheels
- Divide the cookie dough in half.
- In one half, knead in 1 (3.4 oz) package pistachio pudding mix, 1/2 cup chopped pistachios, and a few drops of green food coloring until evenly distributed.
- Shape the pistachio dough into a 12x8 inch rectangle.
- Wrap in plastic wrap and refrigerate for 1 hour.
- In the remaining dough, knead in 1/4 cup unsweetened cocoa powder and 1/4 cup packed brown sugar until combined.
- Shape the chocolate dough into a 12x8 inch rectangle, wrap in plastic wrap and refrigerate for 1 hour.
- On a lightly floured surface, roll out the chilled pistachio dough between two sheets of waxed paper to a 12x8 inch rectangle.
- Repeat with the chocolate dough, using a ruler to ensure straight edges.
- Carefully peel off the top sheet of waxed paper from the chocolate dough.
- Peel off the top and bottom sheets of waxed paper from the pistachio dough and place it on top of the chocolate dough, leaving a 1/4-inch edge of chocolate showing on one long side.
- Starting with a long side, tightly roll up the dough layers like a jelly roll, using the bottom waxed paper sheet as a guide. Remove the waxed paper as you roll.
- Roll the pinwheel as tightly as possible to create a neat spiral.
- Wrap the rolled dough in plastic wrap and refrigerate for 2 hours.
- Preheat oven to 350°F (175°C).
- Using a sharp knife, cut the chilled dough into 1/4-inch thick slices.
- Place slices on ungreased baking sheets, leaving some space between each pinwheel.
- Bake for 12-15 minutes, or until edges are lightly golden brown.
- Remove from baking sheets and let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
12g
Fat
3g
Carbs
2g
