 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 48 |
|
These festive cookies look and taste like they're made from scratch. But refrigerated cookie dough makes them a cinch to create. We'll never tell your secret. Ingredients:
2 tubes (16-1/2 ounces each) refrigerated sugar cookie dough |
1 cup king arthur unbleached all-purpose flour, divided |
1/4 cup chopped maraschino cherries |
4 to 6 drops red food coloring, optional |
2 tablespoons baking cocoa |
2 teaspoons hazelnut liqueur |
1/3 cup chopped pistachios |
4 to 6 drops green food coloring, optional |
Directions:
1. Let cookie dough stand at room temperature for 5-10 minutes to soften. In a large bowl, beat cookie dough and 3/4 cup flour until combined. Divide dough into three portions.
2. Add the cherries, red food coloring if desired and remaining flour to one portion. Add cocoa and liqueur to the second portion. Add pistachios and green food coloring to the remaining portion.
3. Roll each portion between two pieces of waxed paper into an 8-in. x 6-in. rectangle. Remove waxed paper. Place cherry rectangle on a piece of plastic wrap. Layer with chocolate and pistachio rectangles; press together lightly. Wrap with plastic wrap and refrigerate overnight.
4. Cut chilled dough in half widthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Repeat with remaining dough.
5. Bake at 375° for 8-10 minutes or until set. Cool for 2 minutes before removing to wire racks. Store in an airtight container. Yield: 4 dozen.
|
|