Chocolate pistachio pin wheel

Ingredients

Butter 6 ounces softened

Sugar 1 cup

Eggs 2

Flour 3 cups

Baking powder 1 tsp

Salt ½ tsp

Vanilla essence 1 tsp + 1 tsp

Pistachio very finely chopperized 4 to 5 tbsp

Green color few drops

Milk 1 tbsp

Coco powder 2 tbsp

Method

Beat butter, sugar and eggs until smooth, mix in flour, baking powder and salt, put half dough in another bowl add vanilla, pistachio, green color, mix well, wrap in plastic bags, refrigerate for 30 minutes until firm, mix vanilla, milk and coco into remaining dough and chill for 45 minutes, put one part of chocolate dough between two sheets of butter paper, roll, repeat with 1 part of pistachio dough, peel top sheets of butter paper, turn pistachio dough upside down onto chocolate dough, roll up together, starting at long sides, wrap in plastic wrap, refrigerate for 30 minutes, cut roll into ¼ inch slices, place slices 1 inch apart on ungreased cookie sheet, bake for 12 to 15 minutes, remove, cool and serve.