Time 50m Yield about 7 dozen. Number Of Ingredients 11 Steps:
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough in three portions. Stir chocolate into one portion. Add pecans and green food coloring to the second portion. Add cherries, almond extract and red food coloring to the third. , Roll each portion between two pieces of waxed paper into an 8x6-in. rectangle. Remove waxed paper. Place chocolate rectangle on a piece of plastic wrap. Top with the green and pink rectangles; press together lightly. Wrap with plastic and chill overnight., Cut chilled dough in half lengthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 5-7 minutes or until set. Cool for 2 minutes before removing to wire racks. Repeat with remaining dough.
Time 40m Yield 4 dozen. Number Of Ingredients 8 Steps:
Let cookie dough stand at room temperature 5-10 minutes to soften. In a large bowl, beat cookie dough and 3/4 cup flour until combined. Divide dough into three portions., Add remaining flour, cherries and if desired red food coloring to one portion. Add cocoa and liqueur to the second portion. Add pistachios and if desired green food coloring to the remaining portion., Roll each portion between two pieces of waxed paper into an 8x6-in. rectangle. Remove waxed paper. Place cherry rectangle on a piece of plastic wrap. Layer with chocolate and pistachio rectangles; press together lightly. Wrap with plastic wrap and refrigerate overnight., Preheat oven to 375°. Cut chilled dough in half widthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Repeat with remaining dough., Bake 8-10 minutes or until set. Cool 2 minutes before removing to wire racks. Store in an airtight container.
Time 55m Yield About 14 large cookies Number Of Ingredients 12 Steps:
Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. Mix the flour, baking powder and salt in a small bowl and set aside. In a large bowl, whisk the butter, brown sugar and granulated sugar until combined. Add in the whole egg, egg yolk and almond and vanilla extracts. Mix until incorporated. Slowly fold the flour mixture into the sugar-egg mixture with a rubber spatula until even. Fold in the chocolate chips, pistachios and cherries. Divide the batter into about 1/4 cup balls and space about 2 inches apart on the prepared baking sheets. Bake for 10 minutes. Rotate the sheets 180 degrees, switch racks and then bake until slightly golden brown, an additional 8 to 10 minutes. Let cool, and eat on Christmas morning with a hot cup of coffee and amongst piles of wrapping paper and elated pajama’d kids.
Time 57m Yield 84 cookies, 42 serving(s) Number Of Ingredients 15 Steps:
Beat shortening and margarine or butter about 30 seconds or till softened. Add half the flour, the sugar, egg, 2 tablespoons milk, vanilla, baking soda, and 1/4 teaspoons salt. Beat till thoroughly combined, scraping sides of bowl occasionally. Stir in remaining flour. Divide dough into thirds. Into one portion, mix chocolate and 2 teaspoons of the milk. Into second portion, mix cherries. Into third portion mix nuts, remaining milk, flavoring, and enough green food coloring to tint dough. To shape dough, line bottom and sides of an 8 x 4 x 2 inch loaf pan with clear plastic wrap. Press pink dough evenly in pan. Top with chocolate dough. Top with green dough. Cover and chill for 4 to 24 hours. Preheat oven to 375 degrees. Invert pan; remove dough. Remove plastic wrap. Cut dough into 1/4 inch thick slices; cut each slice crosswise into three pieces. Place 2 inches apart on ungreased cookie sheet. Bake in 375 oven 8 to 10 minutes or till edges are lightly browned. Remove and cool on rack. Drizzle with powdered sugar icing tinted green or with melted chocolate.
