Prep 4 hrs 30 mins
Cook 30 mins
These are very yummy and pretty for the holidays. They are fun to make, but the dough needs some time in the freezer. Also, I found that the chocolate takes quite a while to "set." I ended up placing the cookies on the wire cooling racks and setting them outside on the front steps for about 10 minutes. That did the trick. The refrigerator probably would too, but I didn't have enough room!
- 1 cup butter, softened
- 1 1⁄2 cups sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon almond extract
- 4 drops red food coloring
- 4 drops green food coloring
- 1⁄2 cup pecans, chopped
- 4 1⁄2 teaspoons chocolate syrup
- 1⁄2 cup semi-sweet chocolate chips
- 1 1⁄2 teaspoons shortening
- Preheat oven to 350. Line a 9 x 5 x 3 in loaf pan with waxed paper and set aside. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla.
- In a separate bowl, combine the flour, baking powder and salt. Gradually add to the creamed mixture and mix well.
- Divide dough into thirds. Add almond extract and red food coloring to one portion; spread evenly into prepared pan. Add green food coloring to second portion; spread evenly over first layer. Add chocolate syrup to third portion; spread evenly over second layer. Cover with foil. Freeze for 4 hours or overnight.
- Unwrap loaf and cut in half lengthwise. Cut each portion widthwise into 1 inch slices. Place 2 inches apart on ungreased cookie sheets. Bake at 350 for 12-14 minutes or until the edges are lightly browned. Remove to wire racks to cool.
- In a microwave, melt chocolate chips and shortening; stir until blended and smooth. Dip one end of each cookie into chocolate. Place on wire racks until set.