These pinwheel cookies are filled with a yummy apricot-ginger filling and rolled in chopped pistachios before they are sliced and baked.
Tips: If using a sugar substitute, we recommend Splenda(R) Granular, Equal(R) Spoonful or packets, or Sweet 'N Low(R) bulk or packets to substitute for the granulated sugar. Choose from Splenda(R) Brown Sugar Blend to substitute for the brown sugar. Follow package directions to use product amounts equivalent to 1 tablespoon granulated sugar and 1/3 cup brown sugar. Nutrition Per Serving with Substitute: same as below, except 57 cal., 35 mg sodium, 8 g carbo.
To make ahead: Prepare as directed, except chill dough pinwheel for up to 24 hours before slicing and baking.
To keep the cookies from flattening on one side, place the wrapped roll of filled dough upright in a tall glass before putting it in the refrigerator to chill.
1/2 fat, 1/2 other carbohydrate