Two-Tone Christmas Cookies |
|
 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 78 |
|
I dreamed up this recipe using two of my favorite flavors, pistachio and raspberry. These pink and green cookies are tasty and eye-catching, too. They're perfect for formal or informal gatherings, and everybody likes them. Ingredients:
1 cup butter, softened |
1-1/2 cups sugar |
2 egg yolks |
2 teaspoons vanilla extract |
1 teaspoon almond extract |
3-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
9 drops green food coloring |
1 tablespoon 2% milk |
1/3 cup finely chopped pistachios |
9 drops red food coloring |
3 tablespoons seedless raspberry preserves |
2 cups (12 ounces) semisweet chocolate chips, melted |
additional chopped pistachios, optional |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and extracts. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture and mix well. Divide dough in half. Stir green food coloring, milk and nuts into one portion; mix well. Add red food coloring and jam to the other half.
2. Between two pieces of waxed paper, shape each portion into an 8-in. x 6-in. rectangle. Cut in half lengthwise. Place one green rectangle on a piece of plastic wrap. Top with one pink rectangle; press together lightly. Repeat, forming a second stack. Wrap each in plastic wrap and refrigerate overnight.
3. Remove one stack from the refrigerator at a time. Unwrap dough; cut in half lengthwise. Return one portion to the refrigerator. Cut remaining portion into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Remove to wire racks to cool. Repeat with the remaining dough.
4. Drizzle cooled cookies with melted chocolate. Sprinkle with additional pistachios if desired. Yield: 6-1/2 dozen.
|
|