These cookies are very easy to make and are lovely for holiday entertaining or gift giving. You can make the dough the first day and refrigerate overnight and then bake them the next day. I used semi-sweet chocolate for half of the cookies and white chocolate melts for the other half.
Ingredients
- 1 cup butter, softened
- 1-1/2 cups sugar
- 2 egg yolks
- 2 teaspoons Spice Islands® pure 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. Yield: 6-1/2 dozen.
Nutrition Facts: 1 serving (1 each) equals 84 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 70 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.
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