Total Time
42mins
Prep 30 mins
Cook 12 mins

from the Betty Crocker New Christmas Cookbook. Pistachio nuts make this a special holiday treat

Ingredients Nutrition

Directions

  1. Mix powdered sugar, butter and egg in large bowl.
  2. Stir in flour and salt.
  3. Divide dough in half: stir cocoa and milk into one half and nuts and food color into the other half.
  4. Pat chocolate dough into rectangle, 6x5 inches.
  5. Cut crosswise into 8 strips, 3/4 inch wide.
  6. Repeat with pistachio dough.
  7. Place strips of each color of dough side by side alternating colors, Top with 2 strips of each color alternating colors to create checkerboard.
  8. Gently press strips together.
  9. Make second stack with remaining strips.
  10. Wrap and refrigerate for 2 hours or until firm.
  11. Heat oven to 375°F.
  12. Cut rectangles crosswise into 1/4 inch slices.
  13. Place about 1 inch apart on ungreased cookie sheet.
  14. Bake 8 to 10 minutes until set.
  15. Cool.
  16. Makes 3 dozen cookies.

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