Editor-in-Chief & Publisher: MIR JAVED RAHMAN


Happy Independence Day


Issue Date 12 - 18 Aug, 2017 at 2:00 PM

Cocoa Pistachio Pinwheels

Cocoa Pistachio Pinwheels
Ingredients

· 1 package refrigerated sugar cookie dough
· 3tbsp instant pistachio pudding mix
· 2tbsp pistachios, finely chopped
· 6 drops green food colouring
· ¼ cup unsweetened cocoa powder
· 2tbsp light brown sugar

Method
Divide cookie dough in half. Knead the pistachio pudding, chopped pistachio nuts and green food colouring into one half and shape into a small rectangle. Wrap in plastic and refrigerate for an hour. Into the remaining dough, knead the cocoa powder and the brown sugar. Shape into a small rectangle, wrap in plastic and refrigerate an hour. Roll out the pistachio dough between two 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 quarter 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 then wrap in plastic and refrigerate for two hours. Heat oven to 170°C. Cut dough into quarter inch thick slices. Place on ungreased baking sheets and bake for 12 minutes. Remove from baking sheets and cool completely on a wire rack.





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