Pistachio Lime Spirals

These pinwheel cookies get a nice tartness from lime and earthiness from pistachios.

pistachio lime spirals
Photo:

Brie Goldman

Prep Time:
30 mins
Bake Time:
10 mins
Chill Time:
10 mins
Freeze Time:
1 hrs
Total Time:
2 hrs 40 mins
Servings:
32
Yield:
32 cookies

Pistachios are cracking out of their shells by bringing vibrant color and rich, earthy taste to these spiral cookies. Keep pistachios fresher longer by storing them in an airtight container in the refrigerator up to 6 months or in the freezer up to a year.

Ingredients

  • 1 cup butter

  • 1 cup powdered sugar

  • 1/2 teaspoon salt

  • 2 large eggs

  • 1 teaspoon vanilla

  • 2 cups all purpose flour

  • 1 2/3 cups salted pistachios

  • 1 tablespoon lime zest

  • 1/2 tsp green food coloring

Directions

  1. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add powdered sugar and salt. Beat on medium 2 minutes, scraping bowl as needed. Beat in eggs and vanilla. Beat in 1 cup of the flour. Remove ⅔ cup of dough; reserve for filling. Beat remaining 1 cup flour into remaining dough in large bowl. Remove dough and wrap in plastic wrap. Chill 1 hour.

  2. For filling, in a food processor pulse 1 cup of the pistachios until finely ground. Remove and set aside. Pulse remaining ⅔ cup pistachios in food processor until very finely ground but not yet forming a paste. Add reserved dough and lime zest. Pulse until thoroughly combined and dough has taken on a green color. Add food coloring, if desired.

  3. On a sheet of parchment paper roll chilled dough into a 12x8-inch rectangle. Spread filling over dough, leaving a ½-inch border along the two long edges. Cut rectangle in half crosswise. Tightly roll up dough halves, starting from short sides; pinch to seal edges. Coat the rolls with the finely ground pistachios. Wrap rolls in plastic wrap; freeze about 1 hour or until firm enough to slice.  

  4. Preheat oven to 375°F. Line cookie sheets with parchment paper. Cut rolls into ¼-inch slices. Place 2 inches apart on prepared cookie sheets.

  5. Bake 10 to 12 minutes or until edges are light brown. Cool on cookie sheets 1 minute. Remove; cool on wire racks.

Nutrition Facts (per serving)

134 Calories
9g Fat
11g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 134.1
% Daily Value *
Total Fat 9.1g 12%
Saturated Fat 4.1g 21%
Cholesterol 26.9mg 9%
Sodium 110.8mg 5%
Total Carbohydrate 11.2g 4%
Dietary Fiber 0.9g 3%
Total Sugars 3.9g
Protein 2.6g
Vitamin D 0.1mcg 0%
Vitamin C 0.4mg 2%
Calcium 11.8mg 1%
Iron 0.7mg 4%
Potassium 79.6mg 2%
Fatty acids, total trans 0.2g
Vitamin D 2.6IU
Alanine 0.1g
Arginine 0.2g
Ash 0.5g
Aspartic acid 0.2g
Caffeine 0mg
Carotene, alpha 0mcg
Choline, total 15.9mg
Copper, Cu 0.1mg
Cystine 0g
Energy 561.1kJ
Fluoride, F 0.3mcg
Folate, total 19.3mcg
Glutamic acid 0.6g
Glycine 0.1g
Histidine 0.1g
Isoleucine 0.1g
Leucine 0.2g
Lysine 0.1g
Methionine 0.1g
Magnesium, Mg 9.3mg
Manganese, Mn 0.1mg
Niacin 0.6mg
Phosphorus, P 46.5mg
Pantothenic acid 0.1mg
Phenylalanine 0.1g
Phytosterols 0.1mg
Proline 0.2g
Retinol 52.6mcg
Selenium, Se 4.3mcg
Serine 0.2g
Starch 0.1g
Theobromine 0mg
Threonine 0.1g
Vitamin E (alpha-tocopherol) 0.3mg
Tryptophan 0g
Tyrosine 0.1g
Valine 0.1g
Vitamin A, IU 211.3IU
Vitamin A, RAE 54.4mcg
Vitamin B-12 0mcg
Vitamin B-6 0.1mg
Vitamin K (phylloquinone) 1.4mcg
Water 4.9g
Zinc, Zn 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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