PISTACHIO SPRITZ PINWHEELS
Dollops of dark chocolate are piped into the centers of these buttery pistachio spritz cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes about 32
Number Of Ingredients 9
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.
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Shae Terbeek
[email protected]I'm not sure what I did wrong, but my cookies didn't turn out as pretty as the ones in the picture.
Burton Joseph W. De La Garza
[email protected]These cookies are so addictive! I can't stop eating them.
Quratulain Rajput
[email protected]I had a little trouble getting the dough to roll out evenly, but other than that, these cookies were a breeze to make.
Alina Mataka
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and they look so impressive.
amumpire phiona
[email protected]I'm not a fan of pistachio, but I really enjoyed these cookies. The raspberry jam filling is the perfect complement to the pistachio flavor.
Malik Tayyab
[email protected]These cookies are the perfect combination of sweet and salty. I love the way the pistachio flavor pairs with the raspberry jam.
Steve Steidl
[email protected]I love the way these cookies look, but they're a bit too dry for my taste.
Dieketseng koketso Mogano
[email protected]These cookies are a bit too crumbly for my liking.
David Luka
[email protected]I followed the recipe exactly and my cookies turned out perfectly. They're so delicious and I can't wait to make them again.
Omarion McNeal
[email protected]These cookies are way too sweet for my taste.
Rana Abdullah Azam M Azam
[email protected]I'm not sure what I did wrong, but my cookies didn't turn out as pretty as the ones in the picture.
Tshepang Mokhutswane
[email protected]These cookies are so addictive! I can't stop eating them.
Delina Sexius
[email protected]I had a little trouble getting the dough to roll out evenly, but other than that, these cookies were a breeze to make.
Dani Jaan
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and they look so impressive.
Rrr Eeee
[email protected]I'm not a huge fan of pistachio, but I really enjoyed these cookies. The raspberry jam filling is the perfect complement to the pistachio flavor.
Umu Almaz Abdirashid
[email protected]These cookies are so cute and festive! I can't wait to make them for my next holiday party.
Abenathîê Dlamini
[email protected]I love the combination of pistachio and raspberry in these cookies. They're the perfect balance of sweet and tart.
Lal Jan
[email protected]These pistachio spritz pinwheels were a hit at my last party! They're so easy to make and they look so festive.