TWO-TONE CHRISTMAS COOKIES

 

  • Cooking Time: 10 min./batch + cooling
  • Servings: 78 servings
  • Preparation Time: 25 minutes + chilling

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 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

  • 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.
  • 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.
  • 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.
  • Drizzle cooled cookies with melted chocolate. Sprinkle with additional pistachios if desired.

Notes

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.

Categories: Christmas  Cookies 
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