Total Time
30mins
Prep 20 mins
Cook 10 mins

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.

Ingredients Nutrition

  • 2 14 cups all-purpose flour
  • 14 teaspoon baking soda
  • 14 teaspoon salt
  • 1 cup butter, softened
  • 23 cup granulated sugar
  • 1 egg
  • 1 semi-sweet chocolate baking square, melted and cooled
  • 13 cup finely chopped pistachios
  • green food coloring
  • 13 cup finely chopped candied red cherries
  • 14 teaspoon almond extract
  • red food coloring

Directions

  1. In bowl, combine flour, baking soda and salt, and set aside.
  2. In large bowl, using electric mixer on medium speed, beat butter, sugar and egg until light and creamy, about 3 minutes.
  3. On low speed, gradually add flour mixture and mix until smooth.
  4. Divide dough into thirds.
  5. With wooden spoon, stir melted chocolate into one portion.
  6. Stir pistachios - with enough green food coloring to make pastel dough - into the second portion.
  7. Stir cherries, almond extract and enough red coloring to make pink dough into the third portion.
  8. 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.
  9. Line 12-by-2-by-2-inch empty wax-paper box with plastic wrap or wax paper.
  10. Press pink dough evenly into box.
  11. Cover with chocolate dough and then green dough.
  12. Press down firmly to make even layers.
  13. Cover and chill until firm, at least 3 hours.
  14. Fifteen minutes before baking, preheat oven to 375 degrees.
  15. Cut roll into 1/4-inch slices.
  16. Place about 2 inches apart on cookie sheet. Bake in preheated oven 7-11 minutes or until set and lightly browned around edges.
  17. Cool for 5 minutes on sheet and then transfer to rack and cool completely.