| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, Holiday |
78 |
Servings |
INGREDIENTS
| 1 |
c |
Butter, softened |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1 |
|
Egg |
| 2 1/4 |
c |
Flour |
| 1/4 |
c |
Chopped pistachios or toasted almonds |
| 6 |
dr |
Green food coloring |
| 1 |
oz |
Unweetened chocolate melted and cooled |
| 2 |
tb |
Finely chopped marschino cherries, drained |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Mix butter, sugar, vanilla and eggs. Stir in flour and salt. Divide dough
into 3 equal parts. Mix nuts and food coloring in one part. Mix chocolate
into 1 part; mix cherries into remaining part. Line bottom and ends of loaf
pan (9x5x3) with aluminum foil, allowing ends of foil to extend 5-inches
over each end of pan. Pless nut dough evenly in bottom of pan. Press
chocolate dough on top of nut dough. Press cherry dough on top of chocolate
dough. Cover dough with extended ends of foil. Refrigerate at least 2
hours but no longer than six weeks. Heat oven to 375°F. Remove foil & dough
from pan; remeove foil. Cut dough crosswise into 1/4-inch slices; cut each
slice into half. Place about 1-inch apart on ungreased cookie sheet. Bake
cookies until set, about 10 minutes. Immediately remove from cookie sheet.
Betty Crocker Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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