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Chocolate, Cherry and Almond Pinwheels

So, the inspiration for this recipe is from this one [1] from Woman’s Day. This recipe was supposed to have pistachios in place of almonds, but it seems that the Salmonella scare has eliminated all the pistachios in the Chicagoland area. Nevertheless, we press on, nobly tricking my coworkers into thinking these are pistachios using chopped slivered almonds and a bit of green food color. Actually, it didn’t work. Don’t get me wrong- they taste great but are definitely almond-y. Also, in hindsight, I probably would have substituted in chopped maraschino cherries for the dried ones as the freezing process turned them into little sticky pebbles when it came time to slice and bake. On the whole, pinwheel cookies aren’t nearly as hard to make as they look, so don’t be shy!

Chocolate, Cherry & Almond Pinwheels

3/4 c. butter, softened.

1 c. sugar

1 tsp. baking powder

1 egg

1 egg yolk

2 1/2 c. flour

1 oz. semi-sweet chocolate, melted

1 tsp. almond extract

red and green food color

1/4 c. dried cherries, chopped

1/2 c. slivered almonds, chopped

Directions: