New This Month

Pistachio Spritz Pinwheels

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

Source: Martha Stewart Living, December/January 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.


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