Description
Delight in these elegant Chocolate Pistachio Pinwheel Cookies featuring rich cocoa dough swirled with buttery pistachio-infused dough. Perfectly balanced in flavor and texture, these slice-and-bake cookies make a festive treat for any occasion.
Ingredients
Scale
Basic Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Chocolate Dough
- 1/3 cup unsweetened cocoa powder
Pistachio Dough
- 1/2 cup finely chopped pistachios
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, which helps to create a tender texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly to combine all wet ingredients, enhancing flavor and structure.
- Combine Dry Ingredients: Gradually mix in the all-purpose flour and salt, stirring until a smooth dough forms without overworking.
- Divide and Flavor Dough: Split the dough into two equal parts. Stir the cocoa powder into one half until fully incorporated, creating the chocolate dough. Fold the chopped pistachios into the other half for the pistachio dough.
- Roll Out Dough: Roll each half between two sheets of parchment paper into equal-sized rectangles about 1/4 inch thick to ensure even baking.
- Chill Dough Sheets: Refrigerate both parchment-covered dough sheets for 30 minutes to firm up for easier handling during assembly.
- Assemble Pinwheels: Remove the top parchment from each dough sheet. Stack the pistachio dough over the chocolate dough and gently press to adhere the layers together.
- Roll into Log: Starting from the long side, tightly roll the layered dough into a log shape. Wrap the log in plastic wrap and refrigerate for at least 2 hours until firm.
- Preheat Oven and Slice: Heat the oven to 350°F (175°C). Remove the dough log from the fridge and slice into 1/4-inch thick rounds for uniform cookies.
- Bake Cookies: Arrange sliced rounds on a parchment-lined baking sheet, spacing evenly. Bake for 10 to 12 minutes until the edges are set but cookies remain tender.
- Cool Cookies: Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely to maintain texture.
Notes
- You can freeze the dough log after rolling and slice off cookies as needed for fresh baking.
- For a sweet and salty contrast, sprinkle flaky sea salt on top of the cookies before baking.
