Saffron and Pistachio Pinwheel Cookies Recipe

 

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Saffron and Pistachio Pinwheel Cookies - (Cookies)

Let's bake up some Saffron and Pistachio Pinwheel Cookies! They're not only delicious with their delicate floral and nutty flavors, but their swirling pattern makes them quite eye-catching.

Here's how we can bring these beauties to life:

Yields: Approximately 24-30 cookies

Prep time: 30 minutes (plus chilling)

Bake time: 12-15 minutes

Ingredients:

 * For the Saffron Dough:

   * 1 1/2 cups (190g) all-purpose flour

   * 1/2 teaspoon baking powder

   * 1/4 teaspoon salt

   * 1/2 cup (1 stick or 113g) unsalted butter, softened

   * 1/2 cup (100g) granulated sugar

   * 1 large egg

   * 1 teaspoon vanilla extract

   * 1/4 teaspoon saffron threads, lightly crushed and steeped in 1 tablespoon of warm milk for at least 10 minutes

 

* For the Pistachio Dough:

   * 1 1/2 cups (190g) all-purpose flour

   * 1/2 teaspoon baking powder

   * 1/4 teaspoon salt

   * 1/2 cup (1 stick or 113g) unsalted butter, softened

   * 1/2 cup (100g) granulated sugar

   * 1 large egg

   * 1/2 teaspoon almond extract

   * 1/2 cup finely ground pistachios

 * For Assembly:

   * 1 large egg white, lightly beaten (for egg wash)

   * 2 tablespoons finely chopped pistachios (for garnish)

Instructions:

 * Prepare the Saffron Dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the saffron-infused milk (including the saffron threads). Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.

 

* Prepare the Pistachio Dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and almond extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the ground pistachios. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.

 

* Assemble the Pinwheels:

   * On a lightly floured surface, roll out one disc of saffron dough into a rectangle about 9x12 inches.

   * Roll out one disc of pistachio dough into a similar-sized rectangle.

   * Brush the surface of one of the dough rectangles (either saffron or pistachio) with the lightly beaten egg white.

   * Carefully place the other dough rectangle on top, aligning the edges. Gently press down to adhere the layers.

   * Starting from one of the long edges, tightly roll up the layered dough into a log.

   * Wrap the log in plastic wrap and refrigerate for at least 30 minutes to firm up.

   * Repeat the rolling and layering process with the remaining two discs of dough, creating a second log.

 * Slice and Bake:

   * Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

   * Once the logs are firm, use a sharp knife to slice them into 1/2-inch thick rounds.

   * Arrange the cookie slices on the prepared baking sheets, leaving a little space between them.

   * Brush the tops of the cookies with the remaining egg white and sprinkle with the finely chopped pistachios.

   * Bake for 12-15 minutes, or until the edges are lightly golden.

 

* Cool and Enjoy: Carefully transfer the cookies to a wire rack to cool completely.

These Saffron and Pistachio Pinwheel Cookies offer a beautiful contrast of colors and a delightful blend of flavors. The golden hue from the saffron and the vibrant green from the pistachios create a truly exotic and visually appealing treat! Let me know if you'd like any variations or other exotic cookie ideas!

Keep On Cooking!

-The Recipe Guy!

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