Pistachio Pinwheels

• 1/3 cup butter, softened
• 1/3 cup sugar blend
• 2 large egg whites
• 3 tablespoons canola oil
• 1/2 teaspoon vanilla extract
• 2-3/4 cups cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Red paste food coloring
• 1/2 cup pistachios, finely chopped

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg whites, oil and vanilla. Combine the flour, baking powder and salt; gradually add to butter mixture and mix well.
2. Divide dough in half; add food coloring to one portion. Divide red and plain doughs into two portions. Between two sheets of waxed paper, roll out one portion of plain dough into an 8x6-in. rectangle. Repeat with one portion of red dough. Remove waxed paper; place red dough over plain.
3. Roll up tightly jelly-roll style, starting with a long side. Roll the log in pistachios; wrap in plastic. Repeat with remaining doughs. Refrigerate for 2 hours or until firm.
4. Unwrap logs; cut into 1/4-in. slices. Place 2 in. apart on ungreased
5. . Bake at 375u0b0 for 7-9 minutes or until set. Remove to wire racks.

butter, sugar blend, egg whites, canola oil, vanilla, cake flour, baking powder, salt, red paste food coloring, pistachios

Taken from www.tasteofhome.com/recipes/pistachio-pinwheels/ (may not work)