TWO-TONE CHRISTMAS COOKIES

Two-Tone Christmas Cookies image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 16

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

Steps:

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.
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.
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.