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Pistachio Pinwheels

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.

60 ServingsPrep: 40 min. + chilling Bake: 10 min./batch

Ingredients

1/3 cup butter, softened
1/3 cup sugar blend
2 egg whites
3 tablespoons canola oil
1/2 teaspoon vanilla extract
2-3/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Red paste food coloring
1/2 cup pistachios, finely chopped

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat
in the egg whites, oil and vanilla. Combine the flour, baking powder
and salt; gradually add to butter mixture and mix well.
Divide dough in half; add food coloring to one portion. Divide red
and plain doughs into two portions. Between two sheets of waxed
paper, roll out one portion of plain dough into an 8-in. x 6-in.
rectangle. Repeat with one portion of red dough. Remove waxed paper;
place red dough over plain.
Roll up tightly jelly-roll style, starting with a long side. Roll the
log in pistachios; wrap in plastic wrap. Repeat with remaining
doughs. Refrigerate for 2 hours or until firm.
Unwrap logs; cut into 1/4-in. slices. Place 2 in. apart on ungreased

2 of 2

Pistachio Pinwheels (continued)

Directions (continued)

baking sheets. Bake at 375° for 7-9 minutes or until set. Remove
to wire racks.
Yield: 5 dozen.

Nutrition 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.