TWO-TONE CHRISTMAS COOKIES 1 cup butter, softened 1-1/2 cups sugar 2 egg yolks 2 teaspoons McCormick® Pure Vanilla Extract 1 teaspoon McCormick® Pure 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 finely chopped pistachios 9 drops red food coloring 3 tablespoons seedless raspberry preserves 2 cups (12 ounces) semisweet chocolate chips, melted Directions 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. 4. Drizzle cooled cookies with melted chocolate. Sprinkle with additional pistachios if desired. Yield: 6-1/2 dozen.
Posted on: Sat, 22 Nov 2014 22:57:58 +0000
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