- 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
- 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.
Reviews forTwo-Tone Christmas Cookies
"they are pretty good"
"Gros succès ici!"
"These were east ti make and had a nice flavor. Be sure not to over bake them."