Easy Pistachio Pinwheels Recipe | Cream Cheese & Nut Delight

INGREDIENTS

1 package (8 ounces) reduced-fat cream cheese, softened 1/2 cup (1 stick) soft baking butter with canola oil 2 cups all-purpose flour 3 tablespoons apricot fruit spread 1 tablespoon water 2 tablespoons sugar 1/4 teaspoon ground cinnamon 1/2 cup finely chopped pistachio nuts, toasted* Nonstick cooking spray Additional apricot fruit spread (optional) *To toast nuts, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until golden brown, stirring frequently.

PREPARATION:

1. Preheat oven to 350°F. Line cookie sheets with parchment paper. Place cream cheese in large bowl. Beat 30 seconds with electric mixer at low speed until smooth. Add butter; beat 30 seconds at medium speed.
2. Add flour to cream cheese mixture in 3 batches, beating at low speed until blended. Divide dough into 2 equal portions. Shape into rectangles. Wrap in plastic wrap; refrigerate 20 minutes.
3. Stir fruit spread and water in small bowl; set aside. In separate small bowl, stir sugar and cinnamon until well blended; set aside.
4. Remove one portion dough from refrigerator. Place on lightly floured surface. Roll out dough into 12X10-inch rectangle.
5. Spread 2 tablespoons apricot mixture on dough. Sprinkle 1-1/2 teaspoons cinnamon-sugar mixture evenly over top, followed by 1/4 cup pistachio nuts. Cut dough in half lengthwise into two 12X5-inch pieces. Rollup each piece jelly-roll style, starting with long side. Repeat process with remaining dough.
6. Cut each roll into 16 slices, about 3/4 inch thick. Place cookies on prepared cookie sheets. Spray tops of cookies with cooking spay; sprinkle with remaining cinnamon-sugar mixture.
7. Bake about 16 minutes or until golden. Cool 2 minutes on cookie sheets on wire rack. Remove to wire racks. Stir additional fruit spead, if desired. Brush on cookies. Let cookies cool completely.

This recipe appears in: Nut NUTRITIONAL INFORMATION: Serving Size: 1 cookie Sodium 34 mg Protein 1 g Fiber <1 g Carbohydrate 5 g Cholesterol 3 mg Saturated Fat <1 g Total Fat 3 g Calories from Fat 60 % Calories 45 DIETARY EXCHANGE: Fat 1/2 Starch 1/2