Recipe by Barb Witherspoon
From the Knoxville News-Sentinel feature article about Christmas cookies, but these would be good year-round. They are very colorful and make a pretty presentation.
- 2 1⁄4 cups all-purpose flour
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup butter, softened
- 2⁄3 cup granulated sugar
- 1 egg
- 1 semi-sweet chocolate baking square, melted and cooled
- 1⁄3 cup finely chopped pistachios
- green food coloring
- 1⁄3 cup finely chopped candied red cherries
- 1⁄4 teaspoon almond extract
- red food coloring
Directions See How It's Made
- In bowl, combine flour, baking soda and salt, and set aside.
- In large bowl, using electric mixer on medium speed, beat butter, sugar and egg until light and creamy, about 3 minutes.
- On low speed, gradually add flour mixture and mix until smooth.
- Divide dough into thirds.
- With wooden spoon, stir melted chocolate into one portion.
- Stir pistachios - with enough green food coloring to make pastel dough - into the second portion.
- Stir cherries, almond extract and enough red coloring to make pink dough into the third portion.
- To distribute food coloring evenly, knead dough using palm of hand. Add a little coloring at a time until right shade is reached. Color will lighten some during baking.
- Line 12-by-2-by-2-inch empty wax-paper box with plastic wrap or wax paper.
- Press pink dough evenly into box.
- Cover with chocolate dough and then green dough.
- Press down firmly to make even layers.
- Cover and chill until firm, at least 3 hours.
- Fifteen minutes before baking, preheat oven to 375 degrees.
- Cut roll into 1/4-inch slices.
- Place about 2 inches apart on cookie sheet. Bake in preheated oven 7-11 minutes or until set and lightly browned around edges.
- Cool for 5 minutes on sheet and then transfer to rack and cool completely.