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Two Tone Christmas Cookies Recipe

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This recipe for Two Tone Christmas Cookies, by , is from Brenda Schnulle 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!

Brenda Schnulle


1 cup softened butter
1 cups sugar
2 egg yolks
2 tsp vanilla
1 tsp almond extract
3 cups flour
1 tsp of each baking powder and salt
tsp baking soda
9 drops green food coloring
1 tbsp. milk
⅓ cup finely chopped pistachios
9 drops red food coloring
3 tbsp. seedless raspberry preserves
2 cups (12 oz.) semisweet chips - melted

In a large bowl cream the butter and sugar until light and fluffy. Beat in egg yolks and extracts. Combine the flour, salt baking powder and soda. Gradually add to the creamed mixture.

Divide in half. Stir green food coloring, milk and pistachios to one portion and the preserves and red food coloring to the other half.

Between two pieces of wax paper shape each portion into an 8 x 6 inch rectangle. Cut in half length wise and place one green strip on a piece of wax paper and top with one red strip. Press together lightly. Wrap tightly. Repeat using all strips. Refrigerate overnight.

Remove one stack at a time and unwrap. Cut into ⅛ inch slices. Place 1 inch apart onto ungreased sheets and bake at 375 7 - 9 minutes.

Drizzle the cooled cookies with the melted chocolate and sprinkle with finely chopped pistachios.




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