Two-Tone Christmas Cookies Recipe

4.5 3 4
Two-Tone Christmas Cookies Recipe
Two-Tone Christmas Cookies Recipe photo by Taste of Home
Publisher Photo

Two-Tone Christmas Cookies Recipe

Read Reviews
4.5 3 4
Publisher Photo
I dreamed up this recipe using two of my favorite flavors, pistachio and raspberry. These pink and green cookies are tasty and eye-catching, too. They're perfect for formal or informal gatherings, and everybody likes them.
MAKES:
78 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES:
78 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter (no substitutes), softened
  • 1-1/2 cups sugar
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 9 drops green food coloring
  • 1 tablespoon milk
  • 1/3 cup chopped pistachios
  • 9 drops red food coloring
  • 3 tablespoons seedless raspberry preserves
  • 2 cups (12 ounces) semisweet chocolate chips, melted
  • Additional chopped pistachios

Directions

In a mixing bowl, cream butter and sugar. Beat in egg yolks and extracts. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture. Divide dough in half. Stir green food coloring, milk and nuts into one portion; mix well. Add red food coloring and jam to the other half.
Shape each portion between two pieces of waxed paper into an 8-in. x 6-in. rectangle. Cut in half lengthwise. Place one green rectangle on a piece of plastic wrap. Top with pink rectangle; press together lightly. Repeat. Wrap each in plastic wrap and refrigerate overnight.
Unwrap the dough and cut in half lengthwise. Return one of the rectangles to the refrigerator. Cut the remaining rectangle into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Remove to wire racks to cool. Repeat with the remaining dough.
Drizzle cooled cookies with melted chocolate. Sprinkle with additional pistachios. Yield: 6-1/2 dozen.
Originally published as Two-Tone Christmas Cookies in Country Woman Christmas Annual 2002, p35

Nutritional Facts

1 each: 84 calories, 4g fat (2g saturated fat), 12mg cholesterol, 70mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.

  • 1 cup butter (no substitutes), softened
  • 1-1/2 cups sugar
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 9 drops green food coloring
  • 1 tablespoon milk
  • 1/3 cup chopped pistachios
  • 9 drops red food coloring
  • 3 tablespoons seedless raspberry preserves
  • 2 cups (12 ounces) semisweet chocolate chips, melted
  • Additional chopped pistachios
  1. In a mixing bowl, cream butter and sugar. Beat in egg yolks and extracts. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture. Divide dough in half. Stir green food coloring, milk and nuts into one portion; mix well. Add red food coloring and jam to the other half.
  2. Shape each portion between two pieces of waxed paper into an 8-in. x 6-in. rectangle. Cut in half lengthwise. Place one green rectangle on a piece of plastic wrap. Top with pink rectangle; press together lightly. Repeat. Wrap each in plastic wrap and refrigerate overnight.
  3. Unwrap the dough and cut in half lengthwise. Return one of the rectangles to the refrigerator. Cut the remaining rectangle into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Remove to wire racks to cool. Repeat with the remaining dough.
  4. Drizzle cooled cookies with melted chocolate. Sprinkle with additional pistachios. Yield: 6-1/2 dozen.
Originally published as Two-Tone Christmas Cookies in Country Woman Christmas Annual 2002, p35

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Reviews forTwo-Tone Christmas Cookies

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puffybloomers User ID: 1501090 60900
Reviewed Nov. 30, 2013

"they are pretty good"

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Julie Hubert User ID: 3353142 83616
Reviewed Nov. 11, 2012

"Gros succès ici!"

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cakedeco User ID: 4819309 136851
Reviewed Dec. 19, 2011

"These were east ti make and had a nice flavor. Be sure not to over bake them."

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