Description
These Chocolate Pistachio Pinwheel Cookies are a delightful treat combining buttery vanilla dough with rich chocolate dough, rolled together to create a beautiful pinwheel pattern. Garnished with crunchy pistachios and dusted with powdered sugar, these cookies offer a perfect balance of flavors and textures, making them an elegant yet easy dessert for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ons
- 1/2 cup finely chopped pistachios
- Extra powdered sugar (for dusting)
Instructions
- Prepare the Dough: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate large bowl, cream the softened unsalted butter and powdered sugar together until the mixture is light and fluffy. Add the egg and vanilla extract, mixing well until smooth.
- Divide and Flavor the Dough: Split the dough into two equal portions. To one portion, sift in the unsweetened cocoa powder and mix thoroughly to create the chocolate dough. Leave the other portion as the plain vanilla dough.
- Chill the Dough: Wrap both dough portions separately in plastic wrap and refrigerate for at least 1 hour to allow the dough to firm up for easier handling.
- Roll the Dough: After chilling, place the plain dough on a sheet of parchment paper and roll it out into a rectangle about 1/8 inch thick. Repeat the process with the chocolate dough on another parchment sheet.
- Assemble the Pinwheels: Carefully set the chocolate dough rectangle on top of the plain dough rectangle. Roll both layers together tightly into a log shape, making sure the layers remain visible for the pinwheel effect. Sprinkle the chopped pistachios evenly over the log and press them lightly into the surface to adhere.
- Chill Again: Wrap the assembled dough log in plastic wrap and refrigerate for an additional 30 minutes to firm it up before slicing.
- Slice and Bake: Preheat the oven to 350°F (175°C). Remove the dough log from the fridge and slice into 1/4-inch thick rounds carefully. Place the slices on a baking sheet lined with parchment paper, spaced evenly. Bake in the preheated oven for 10-12 minutes, until the cookie edges turn lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes after baking. Then transfer them to a wire rack to cool completely. Dust with extra powdered sugar if desired before serving. Enjoy your delicious Chocolate Pistachio Pinwheel Cookies!
Notes
- For best results, ensure the butter is softened but not melted before creaming with the sugar.
- Don’t over-chill the dough to make it easier to slice the pinwheels without cracking.
- You can substitute pistachios with other nuts like walnuts or almonds for variety.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies pair well with a hot cup of coffee or tea.
