Chocolate, Cherry & Pistachio Pinwheels (*recipe)

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These cookies are worth the work.

 

Chocolate, Cherry & Pistachio Pinwheels

 

1 1/2 sticks (3/4 cup) unsalted butter, softened

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 large egg plus yolk of 1 large egg

2 cups all-purpose flour

1 ounce unsweetened baking chocolate, melted and

cooled

1 teaspoon vanilla extract

1/4 cup shelled pistachio nuts, finely chopped

1/2 teaspoon almond extract

8 drops each green and red food color

1/4 cup dried sweetened cherries or cranberries,

finely chopped

 

Beat butter, sugar, baking powder and salt in a large

bowl with mixer on high speed for 3 minutes or until

fluffy. Beat in egg and yolk until well blended.

Reduce mixer speed to low; beat in flour just until

combined.

 

Divide dough in thirds; place each portion in a

separate bowl.

 

Add melted chocolate and ½ teaspoon vanilla extract to

one bowl; pistachios, almond extract and green food

color to another bowl; and cherries, remaining ½

teaspoon vanilla extract and red food color to the

last bowl. Stir each until ingredients have blended.

 

Place each portion between 2 sheets of wax paper. With

a rolling pin, roll each into a 10 x 8-inch rectangle.

Remove top sheets of paper. Invert cherry layer on

chocolate layer, remove wax paper, then invert

pistachio layer on cherry layer.

 

Freeze 10 minutes until slightly firm. Remove wax

paper from top. Starting at a long side, tightly roll

up jelly-roll style, peeling off bottom sheet of wax

paper as you go and pressing together any cracks in

chocolate dough.

 

Wrap and freeze 45 minutes until firm enough to slice.

 

 

Heat oven to 350 degrees. Cut log in ¼-inch thick

slices. Place pinwheels 2 inches apart on ungreased

baking sheet. Bake 10 to 12 minutes until bottoms are

lightly golden. Immediately remove to a wire rack to

cool completely. Storage tip: Store airtight at room

temperature up to 1 week or freeze up to 1 month.

 

Makes about 40 pinwheels.