Prep 4 hrs
Cook 10 mins
Colorful and very tasty Italian-style cookies, wonderful all year round but especially nice during the holidays! :) Prep time includes chilling for the dough.
- Line the bottom of a loaf pan with waxed paper.
- With an electric mixer combine flour, sugar, butter, egg, baking powder, vanilla, and salt; beat for 3 minutes.
- Divide the cookie dough into 3 equal parts.
- Part 1: mix in the almond or hazelnut extract and 5 drops red food coloring (this is the pink/red dough).
- Part 2: mix in the chopped walnuts or pistachios (this is the white dough).
- Part 3: mix in the cocoa (this is the brown dough).
- Preheat the oven to 350°.
- In the loaf pan, spread each part of the dough one on top of the other, pink, white, and chocolate; cover the pan and refrigerate for at least 4 hours.
- After chilling, turn out the dough from the pan and cut loaf lengthwise in half, then crosswise, then cut pieces of dough to make about 15 cookies from each piece.
- Bake each batch for 8-10 minutes.
- Makes about 60 cookies.
This is a great tasting butter cookie. It would make a unique, wonderful cookie exchange cookie because one recipe makes alot of cookies. I made this recipe many years ago based on a Taste of Home recipe. The Taste of Home recipe uses 1 ounce of melted and cooled unsweetened baking chocolate instead of the 1/4c. cocoa powder. Since I knew these cookies turned out well with this substitution, I did the same thing this time. My cookies needed 11 minutes at 350 degrees in a convection oven.
I tried making these cookies to go on my Christmas trays this year & was not impressed with the result. The taste of these cookies were very good, but did not like the way they looked as they came out of the oven, so didn't give them away on cookies trays. Will make them again, but will probably just add the flavorings along with the nuts, roll into a log & then slice & bake.
I chose your cookies for the Cookie Jar Bake Off and glad that I did. I think next time I will line my loaf pan with saran wrap and let the wrap hang over the pan since I had a little difficulty getting the dough out. I used chopped hazelnuts for part 2 and I think next time I will chop them a little smaller so that they will be easier to cut. I started using a serrated knife and didn't like the way it cut, so I ended up using a large chopping knife and that did the trick. For my oven, 9 minutes was just right. These are going to be beautiful additions to my Christmas tray. Thanks for the recipe, I have always wanted to try these cookies.