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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Two Tone Cookies Recipe

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This recipe for Two Tone Cookies is from Christmas Cookies , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1C butter softened
1 1/2 C sugar
2 egg yolks
2 tsp vanilla extract
1 tsp almond extract
3 1/2 C flour
1 tsp each salt and baking powder
1/2 tsp baking soda
9 drops green food coloring
1 TBS milk
1 /3 C finely chopped pistachios
9 drops red food coloring
3 TBS seedless raspberry preserves
2 C (12 oz) semisweet chips melted

Directions:
Directions:
In a large bowl cream butter and sugar until light and fluffy. Beat in egg yolks and extracts. Combine the flour, salt, baking soda, baking powder, 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 other half. Between two pieces of waxed paper, shape each portion into a 8 " x 6"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 2nd stack. Wrap each in plastic wrap and refrigerate over night. Remove one stack from the refrigerator at a time. Unwrap the dough; cut in half lengthwise. Return one portion to the refrigerator. Cut remaining portion into
1/8 " slices. Place 1 " apart on ungreased sheet. Bake at 375 for 7 - 9 minutes or until set. Repeat with remaining dough.Drizzle the cooled cookies with melted chocolate. Sprinkle with
additional pistachios if desired.

Yield: 4 doz

Number Of Servings:
Number Of Servings:
4 doz

 

 

 

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