Inspired by the Cake Blog's Pie Crust Cookies (Seen Here)
These cookies will be sure to be a hit on your sweets table, at your cookie exchange, and with the man in red himself this holiday season.
1) Preheat the oven to 350 F
2) On a lined baking sheet, unroll the pie crust so it lies flat.
3) Spread the raspberry preserves over the pie dough leaving about a 1 inch border at the edge.
3) In a food processor or with a knife, finely chop the pistachios (See the photo above to see how finely I ground them.)
4) Generously sprinkle most of the pistachios over the pie raspberry filling, saving about two tablespoons to garnish the cookies at the end.
5) Roll the long edge of the piece of dough tightly inward like a cinnamon roll. (If some of the filling squeezes out, don't worry you can always clean them up with a spoon at the end.)
6) Slice small cookies about 1/2 inch in thickness from the roll of dough. It should make about 14-16 cookies.
7) Place them on your lined baking sheet so the swirls are facing up.
8) Give each cookie a brush with your egg wash and set them to bake in the oven for 30 minutes until they are golden and cooked through.
9) After the cookies have been removed from the oven and have cooled, melt 1/4 cup of white chocolate chips over a double boiler. You can also do this in microwave in 15 second increments until the chocolate is totally melted, stirring in between each microwave session.
10) Take a fork and drizzle as little or as much white chocolate as your heart would like over top of the cookies.
11) Before the chocolate sets, be sure give an extra sprinkle of the left over ground pistachios for an additional pop of green!