two-tone christmas cookies

Name: Two-Tone Christmas Cookies
Prep time: 25 min
Cook time: 10 min
Yield: 6
Cuisine: American
Ingredients: 1 cup(s) butter, softened; 1 1/2 cup(s) sugar; 2 - egg yolks; 2 teaspoon(s) vanilla; 1 teaspoon(s) almond extract; 3 1/2 cup(s) all purpose flour; 1 teaspoon(s) salt; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 9 - drops green food coloring; 1 tablespoon(s) milk; 1/3 cup(s) finely chopped pistachios; 9 - drops red food coloring; 3 tablespoon(s) seedless raspberry preserves; 2 cup(s) 12 ounces semisweet chocolate chips, melted; - additional chopped pistachios, optional

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 6 1/2 dozen

prep time 25 Min

cook time 10 Min

method Bake

Ingredients For two-tone christmas cookies

1 c

butter, softened
1 1/2 c

sugar
2

egg yolks
2 tsp

vanilla
1 tsp

almond extract
3 1/2 c

all purpose flour
1 tsp

salt
1 tsp

baking powder
1/2 tsp

baking soda
9

drops green food coloring
1 Tbsp

milk
1/3 c

finely chopped pistachios
9

drops red food coloring
3 Tbsp

seedless raspberry preserves
2 c

12 ounces semisweet chocolate chips, melted
additional chopped pistachios, optional

How To Make two-tone christmas cookies

1
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and extracts. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture and mix well. 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
Between two pieces of waxed paper, shape each portion into an 8-in. x 6-in. rectangle. Cut in half lengthwise. Place one green rectangle on a piece of plastic wrap. Top with one pink rectangle; press together lightly. Repeat, forming a second stack. Wrap each in plastic wrap and refrigerate overnight.
3
Remove one stack from the refrigerator at a time. Unwrap dough; cut in half lengthwise. Return one portion to the refrigerator. Cut remaining portion 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 if desired.
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