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These whimsical treats from our Test Kitchen look complex, but they're a cinch to assemble. You'll love the pistachio's nutty flavor combined with the dough's sweet taste.
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: This recipe was tested with Splenda sugar blend.
Nutritional Facts 1 cookie equals 49 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 33 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Originally published as Pistachio Pinwheels in Light & Tasty December/January 2008, p46
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Reviewed on Dec. 01, 2010 by Cappell
There seems to be an awful lot of Cake flour compaired to the small amount of liquid. Mine certianly did not turn out as a dough. It is more like crumbs to be pressed into the bottom of a pan for squares. There is no way that I could roll it out between two sheets of waxed paper. I am possibly doing something wrong but for the life of me I do not know what it is. The eggs I used were large, it does not specify in the recipe that they should be a certain size.I would appreciate hearing what you think I may have done incorrectly. Thanks Megan Cappell
There seems to be an awful lot of Cake flour compaired to the small amount of liquid. Mine certianly did not turn out as a dough. It is more like crumbs to be pressed into the bottom of a pan for squares. There is no way that I could roll it out between two sheets of waxed paper. I am possibly doing something wrong but for the life of me I do not know what it is. The eggs I used were large, it does not specify in the recipe that they should be a certain size.
I would appreciate hearing what you think I may have done incorrectly. Thanks Megan Cappell
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