Cocoa Pistachio Pinwheels
Good use for all that cookie dough we buy for fund raisers! Has nuts though, for you allergic people, and the 3 hours of refrigeration time is not included in prep time.
Steps
Divide dough in half.
Knead the pistachio pudding , chopped pistachio nuts and green food coloring into one half.
Shape into a small rectangle.
Wrap in plastic and refrigerate for 1 hour.
Into the remaining dough , knead the cocoa powder and the brown sugar.
Shape into a small rectangle , wrap in plastic and refrigerate 1 hour.
Roll out the pistachio dough between 2 sheets of waxed paper to a 12x8 inch rectangle.
Repeat with chocolate dough , straightening edges with a ruler.
Remove top sheet of waxed paper from chocolate dough.
Remove the top and bottom sheets of waxed paper from pistachio dough and place it on top of chocolate dough leaving a 1 / 4-inch edge of chocolate showing on one long side.
Starting with a long side , roll up doughs , jelly-roll fashion , using the bottom waxed paper as a guide and removing paper as you roll.
Roll spirals as tightly as possible.
Wrap in plastic and refrigerate for 2 hours.
Heat oven to 350f.
Cut dough into 1 / 4-inch thick slice.
Ingredients
refrigerated sugar cookie dough, instant pistachio pudding mix, pistachios, green food coloring, unsweetened cocoa powder, light brown sugar