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Pistachio Pinwheels

 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


  • 1/3 cup butter, softened
  • 1/3 cup sugar blend
  • 2 egg whites
  • 3 tablespoons canola oil
  • 1/2 teaspoon McCormick® Pure 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


  • 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.

2 of 2

Pistachio Pinwheels (continued)

Directions (continued)

  • Unwrap logs; cut into 1/4-in. slices. Place 2 in. apart on ungreased
  • baking sheets. Bake at 375° for 7-9 minutes or until set. Remove
  • to wire racks.
  • Yield: 5 dozen.
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.