New This Month

Pistachio Spritz Pinwheels

  • Prep:
  • Total Time:
  • Yield: Makes about 32

Source: Martha Stewart Living, December/January 2015


  • 3/4 cup (3 ounces) toasted unsalted shelled pistachios
  • 3/4 cup confectioners' sugar
  • 2 sticks unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 3 to 5 drops green gel-paste food color, such as leaf green
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon coarse salt
  • 1 ounce bittersweet chocolate, melted


  1. Preheat oven to 350 degrees. Pulse pistachios with 1/4 cup confectioners' sugar in a food processor until finely ground.

  2. With a mixer on medium speed, beat butter with remaining 1/2 cup confectioners' sugar until light and fluffy, about 3 minutes. Beat in extracts and food color. Reduce speed to low; add flour, salt, and pistachio mixture and beat until combined. Add 3 tablespoons water, 1 tablespoon at a time, until dough is smooth and pliable (so it will push through press).

  3. Divide dough in half; spoon half into a cookie press fitted with a pinwheel design. Press cookies (2 pushes of spritzer), 1 inch apart, onto a baking sheet lined with a nonstick baking mat. Repeat with remaining dough and another lined baking sheet.

  4. Bake, rotating sheets once, until edges are pale golden, about 14 minutes. Let cookies cool on sheets 1 minute, then transfer to a wire rack; let cool completely.

  5. Place melted chocolate in a small piping bag fitted with a small writing tip, or a resealable plastic bag with a corner snipped off. Pipe chocolate in center of each cookie and let set, about 1 hour. Cookies can be stored in an airtight container, between sheets of parchment or waxed paper, up to 1 week.

Reviews Add a comment

  • carriecarriecarrie
    21 DEC, 2014
    I disagree with the previous reviewer that you should not add the water. After reading that review, I tried it with only 1 Tbl of water, and I couldn't get the cookies to release from the cookie press and stick to the tray. I took the dough out, added about 3 more Tbl of water and they finally started sticking to the pan. I like the flavor of these cookies, although I think they are bit sweeter than I was hoping. I may try with a bit less sugar (or maybe less vanilla?) next time.
  • PaBaker
    19 DEC, 2014
    I just made these to add to my Christmas cookie gift boxes. They are quite good. I would also add to make sure the nuts are FINELY ground to prevent clogging of the cookie press. I saved a lot of time with similar looking results by adding a semi sweet chocolate mini morsel in each cookie center before baking.
  • MS11834753
    11 DEC, 2014
    These are really delicious. However I made a couple of mistakes...#1 - do not add any water to the dough. I added 2 Tb and could not get the dough to stick to the cookie sheet when pressed out. I ended up adding back flour to the dough gradually and may have ended up with the dough stiffer than it was before I added any water. #2 - Maybe should sift the ground pistachios. A few larger pieces clogged the press from time to time. Bottom line - these taste really good! Totally worth trying!